ROASTED SALMON TACOS
Steps:
- For the red cabbage slaw: Preheat the oven to 450 degrees F.
- Whisk together the olive oil, honey, lime zest and juice in a large serving bowl. Season with 1/2 teaspoon salt and the hot sauce. Add the red onion, radishes, cabbage and cilantro and toss well.
- For the avocado sour cream: Scoop the avocado flesh into the carafe of a blender. Add the sour cream, pickled jalapenos, lime zest, juice and 1/2 teaspoon salt. Add 1 tablespoon water and blend until smooth. (If the mixture is too thick to blend, add 1 to 2 tablespoons more water and blend again). Transfer to a serving bowl and refrigerate until ready to serve.
- For the salmon: Sprinkle the salmon all over with the chili powder and 1 teaspoon salt and rub it in. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil is hot, add the salmon top-side down and sear until browned, about 1 minute. Flip the salmon and transfer the skillet to the oven. Roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness.
- To serve, break the salmon into chunks. Serve in Tortillas with the slaw and sour cream.
- Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
- Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute. Keep warm in a towel until ready to serve.
ROASTED SALMON TACOS
Provided by Ina Garten
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- When ready to serve, preheat the oven to 425 degrees F. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
- Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 833 milligrams, Carbohydrate 38 grams, Fiber 24 grams, Protein 33 grams, Sugar 4 grams
GRILLED SALMON TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
ROAST SALMON AND VEGETABLE TACOS
Make and share this Roast Salmon and Vegetable Tacos recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F
- Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
- Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture.
- Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
- Just before the salmon and vegetables are done, wrap the tortillas in foil and place them in the oven for 5 minutes.
- Using a fork, flake the salmon into chunks. Divide the salmon and vegetables among the tortillas.
- Sprinkle with the cilantro. Add a dollop of sour cream, if desired.
Nutrition Facts : Calories 572.4, Fat 24.6, SaturatedFat 4, Cholesterol 87.5, Sodium 1442.7, Carbohydrate 48.7, Fiber 8.2, Sugar 1.2, Protein 41.5
More about "roast salmon and vegetable tacos recipes"
ROASTED VEGGIE AND BLACK BEAN TACOS - COOKING CLASSY
From cookingclassy.com
SALMON TACOS – WELLPLATED.COM
From wellplated.com
11 BEST VEGETARIAN TACOS RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE
From inspiredtaste.net
30 MIN HEALTHY ONE PAN BAKED SALMON AND …
From watchwhatueat.com
21 VEGETARIAN TACO RECIPES THAT MAKE DINNER EASY - FOOD NETWORK
From foodnetwork.com
Author By
BIRRIA STYLE BEEF TACOS RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 6Difficulty Intermediate
30 EASY (AND DELICIOUS) DISHES TO FEED A CROWD - MSN
From msn.com
ROASTED VEGGIE TACOS - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
ONE PAN SALMON AND VEGETABLES - THE ROASTED ROOT
From theroastedroot.net
EASY PAN SEARED SALMON WITH ROASTED VEGETABLES
From entertainingwithbeth.com
EASY MEDITERRANEAN SALMON RECIPE WITH VEGETABLES AND FETA
From themediterraneandish.com
ROASTED SALMON TACOS - PUREWOW
From purewow.com
BEST ROASTED SALMON TACOS RECIPES | BAREFOOT CONTESSA: …
From foodnetwork.ca
THE OFFICIAL CORONATION RECIPES – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
BAKED SALMON WITH ROAST VEGGIES - TASSAL TASSIE SALMON
From tassal.com.au
SHEET-PAN ROASTED SALMON & VEGETABLES - EATINGWELL
From eatingwell.com
ROASTED SALMON TACOS WITH CORN & PEPPER SALSA
From eatingwell.com
SHEET PAN ROASTED VEGGIE TACOS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
34 BEST GRILLED & SMOKED SALMON RECIPES - TRAEGER GRILLS
From traeger.com
9 OF THE BEST HEALTHY TACO RECIPES | AMBITIOUS KITCHEN
From ambitiouskitchen.com
BIRRIA TACOS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
SHEET PAN BAKED SALMON WITH VEGETABLES - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
50 FANTASTIC NEW RECIPES TO TRY IN YOUR AIR FRYER - MSN
From msn.com
THE BEST VEGETARIAN TACOS TO USE UP ALL YOUR VEGGIES
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love