Ingredients:

  • 1/2 cup Mayonnaise (full-fat)
  • 1/4 cup Sour Cream or Greek Yoghurt
  • 1-2 teaspoons Chipotle in Adobo Sauce (finely minced)
  • 1 tablespoon freshly squeezed Lime Juice
  • 1 small grated Garlic Clove
  • Salt and Pepper, to taste
  • 3 cups Red Cabbage (thinly shredded)
  • 1 medium Carrot (julienned or grated)
  • 1/4 cup Fresh Coriander (chopped)
  • 2 tablespoons freshly squeezed Lime Juice
  • 1 teaspoon Honey or Agave Nectar
  • Pinch of Salt
  • 4 fillets (5 oz each) Skin-on Salmon Fillets (about 1-inch thick)
  • 2 tablespoons Olive Oil (high smoke point)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Chilli Powder (mild or medium)
  • 1/4 teaspoon Cumin (ground)
  • Kosher Salt and Fresh Black Pepper, to taste
  • 8 Corn or Flour Tortillas (small, taco size)
  • 2 Lime Wedges

Instructions:

  1. Prepare the Crema: In a small bowl, whisk together the mayonnaise, sour cream, minced chipotle, 1 tablespoon lime juice, grated garlic, salt, and pepper until smooth. Cover and refrigerate; chilling allows the flavors to meld beautifully.
  2. Mix the Slaw: In a medium bowl, combine shredded cabbage, carrot, and coriander. In a separate small bowl, whisk the 2 tablespoons of lime juice and honey, then pour over the vegetables. Toss well to coat and set aside at room temperature for at least 15 minutes.
  3. Season Salmon: Pat the salmon fillets completely dry. Mix smoked paprika, chilli powder, cumin, salt, and pepper in a small dish. Evenly coat the flesh side of the salmon fillets with the spice rub.
  4. Sear the Salmon: Heat olive oil in a cast iron or heavy-bottomed pan over medium-high heat until shimmering. Place the fillets skin-side down in the hot oil. Reduce heat slightly to medium. Cook for 4-5 minutes without moving them until the skin is crispy and the fish is cooked about two-thirds of the way up the side.
  5. Finish Cooking and Rest: Flip the salmon fillets carefully and cook for an additional 1-2 minutes until the internal temperature reaches 145°F (63°C). Remove from the pan and let rest on a plate for 5 minutes. Gently flake the salmon into bite-sized chunks.
  6. Assemble Tacos: Quickly warm the tortillas (by lightly toasting them or using a dry griddle). Layer each warmed tortilla with a spoonful of the cool slaw, then top generously with the flaky, seasoned salmon pieces. Drizzle the reserved Chipotle Crema generously over the filling and serve immediately with extra lime wedges.