Growing up in California, fish taco’s were very common. When we moved to the East Coast, they were almost impossible to find. I’ve been making this dish for years and everyone loves it! These Salmon Fish Tacos are a little bit o'sunshine with the crunchy purple cabbage and blood orange slaw.
I still remember the first time I had ever seen a blood orange, my husband and I were in Venice and we wandered past a fruit stand selling Sanguines- blood oranges. We peeled one and the ruby colored flesh immediately took us by surprise. The flavor is similar to an orange, but a little sweeter and a little tarter.
You will need to supreme the orange by slicing the top and bottom off the orange, then using a sharp knife remove the skin. Gently slice between each membrane so the orange wedge comes out.
Salmon Fish Tacos
1 Tbs. unsalted butter
2 Tbs. vegetable oil
Seasoning salt- such as Lawry’s
8 oz. piece skinless Norwegian salmon filet
1 onion halved and sliced
2 tomatoes quartered
2 C. red cabbage
1/4 C. chopped cilantro leaves
segments from 1 blood orange
2 chopped scallions
1/4 purple onion, very thinly sliced
juice from 1 lime
2 Tbs. olive oil
pinch of Kosher salt
Assemble all ingredients in a bowl and let sit for at least 10 minutes before serving.
To make the fish tacos:
Heat oil and butter in a large nonstick pan on medium high heat. While the pan is heating, cut fish into 2-inch wide strips. In a shallow plate, add seasoned flour mixture (3 parts flour to 1 part salt). Dredge salmon strips in flour mixture, and add to pan. Meanwhile, heat tortillas until just soft (a toaster oven works well).
Cook fish for 2 minutes per side, remove from pan, and squeeze lime juice and a pinch of salt on salmon. When all salmon is cooked, cook onion and tomato in the same pan for 1 minute, or until just barely softened. Assemble tacos by placing fish, onion, tomatoes and avocado in tortillas. Serve with crunchy slaw.
[Photo c/o Jane Deere Blog]