Chef Boy I Be Illinois Salmon Tacos
Elevate taco night with 'Chef Boy I Be Illinois Salmon Tacos,' a bold and flavorful twist on a classic favorite! This recipe combines tender, oven-baked salmon seasoned with smoky paprika, cumin, and garlic powder, paired with a refreshing citrus slaw made from crunchy green cabbage, shredded carrots, and fresh lime juice. A creamy lime crema with zesty undertones ties everything together, creating a perfectly balanced bite. Served on warm, soft flour tortillas, these tacos are as easy to assemble as they are to devour. Perfect for a quick weeknight dinner or a crowd-pleasing dish, this recipe delivers vibrant, irresistible flavors in just 30 minutes. Whether you're a seafood enthusiast or a taco lover, these salmon tacos are guaranteed to impress!
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Recipe Information
Ingredients
- 1 lb salmon fillets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 small flour tortillas
- 2 cups green cabbage
- 1 medium carrot, shredded
- 0.25 cup red onion, thinly sliced
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice, fresh
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 1 tsp lime zest
- 1 clove garlic, minced
- 0.25 tsp salt (for crema)
- 0.25 tsp pepper (for crema)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the salmon fillets dry with a paper towel and place them on the prepared baking sheet.
In a small bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Brush this mixture evenly over the salmon fillets.
Bake the salmon in the preheated oven for 10-12 minutes, or until it flakes easily with a fork.
While the salmon cooks, prepare the slaw. In a large bowl, combine shredded green cabbage, shredded carrot, thinly sliced red onion, and chopped cilantro. Add the fresh lime juice and toss well to coat. Set aside.
To make the lime crema, whisk together mayonnaise, sour cream, lime zest, minced garlic, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
Once the salmon is cooked, use a fork to gently flake it into bite-sized pieces.
Warm the flour tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by layering each tortilla with a spoonful of slaw, a portion of flaked salmon, and a drizzle of lime crema. Garnish with extra cilantro or a squeeze of lime if desired.
Serve immediately and enjoy your Chef Boy I Be Illinois Salmon Tacos!
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 14.1 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
