Salmon Tacos With Cabbage Slaw

By mahto

Ingredients

• 1 pound skinless salmon fillet
• 1 teaspoon cumin
• kosher salt and black pepper
• 3 tablespoons olive oil
• 2 cups thinly sliced red cabbage
• 1 avocado, chopped
• 3 tablespoons lime juice
• 8 corn tortillas, warmed
• cilantro

Preparation

Step 1

Season the salmon with the cumin and ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large
nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.

Meanwhile, toss the cabbage and avocado with lime juice, the remaining oil, and ½ teaspoon kosher salt.

Serve the salmon in tortillas with the slaw and cilantro.