Salmon Street Tacos with Napa Cabbage Coleslaw, Avocado and Queso Fresco Cheese

Once you make these you can go Crazy on Street Tacos! Change up the salmon to any fish, shrimp, pork, chicken! These are all the rage!
Salmon Street Tacos With Napa Cabbage Slaw, Avocado And Queso Fresco | Dishin' With Darla

Street tacos really just are a smaller flour or corn tortilla version of a normal taco so you can eat easier in the street. I have made these with all types of tacos and it is all about taste.

Use flour or corn tortillas or romaine lettuce leaves as your wrapper.

Coleslaw can be made dairy-free very easily by omitting buttermilk and adding more mayo and vinegar or substituting with your favorite milk alternative. I would use coconut milk as a compliment to the flavors.

If you have never made your own fresh slaw, this is a great time to try it! You won’t buy the grocery or deli version again.

I like to make the slaw in the morning so that the flavors sit and veggies soften. It’s even better the following day!

Salmon Street Tacos with Napa Cabbage Coleslaw, Avocado and Queso Fresco Cheese

Once you make these you can go Crazy on Street Tacos! Change up the salmon to any fish, shrimp, pork, chicken! These are all the rage!
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 people

Ingredients

Salmon

  • 2 lb salmon (no skin, cut into large chunks, no less than 1”x1”)
  • 2 T wasabi mustard (or wasabi horseradish)
  • 1 T soy sauce
  • 3 T sesame oil
  • 1 T dill weed
  • 1 T paprika
  • 2 T Sriracha
  • 1 t salt
  • 2 t pepper
  • 2 T olive oil (for pan)
  • 2 T flour (for dusting salmon before cooking)

Garnish and Tortillas

  • 12-16 avocado slices
  • Good hot sauce to drizzle on taco
  • 12 soft taco shells (street sized)
  • Optional: Crumbled Queso Fresco Mexican Cheese (or any preferred mild cheese)

Coleslaw

  • ½ head NAPA cabbage (Napa is best, but you can use regular cabbage)
  • 1 large carrot (peeled)
  • ½ pepper (red, yellow or orange)
  • 1 stalk celery
  • ½ zucchini
  • Any other veggie you want to use or needs to be used
  • ½ jalapeno (optional)
  • 4 green onions (sliced)
  • ½ c buttermilk (milk with 1T white vinegar, set aside for 5 minutes)
  • Sour cream
  • ½ c mayonnaise
  • 3 T cider Vinegar
  • ¼ c sugar
  • Salt and pepper
  • 1 t dill weed
  • ½ t dry mustard
  • 2 t dried cilantro (or 2 T fresh cilantro)

Instructions

Marinade

  • Mix together salmon marinade ingredients, then place in salmon chunks. Make sure marinade cover all sides. Refrigerate 30-60 minutes.

Coleslaw

  • Whisk together milk, mayonnaise, vinegar, sugar, spices.
  • Taste to season. Add more sugar to taste. More vinegar if too sweet. More spice if bland.
  • In the food processor, grate: carrot, squash, peppers, celery, and any other veggie that shreds well.
  • Cut cabbage in thin slices crossways. Do not put in a processor.
  • Combine all veggies.
  • Toss with dressing – may not need all of the dressing. You want slaw drenched but not drowned.

Salmon

  • Dust plate or paper towel with a light layer of flour.
  • Remove salmon from the bag one piece at a time and lightly touch each large side of salmon to get kissed by the flour. This will give the fish a light crust, keep it moist, and give a nice flavor to the meat.
  • Set each piece on a paper towel, not touching each other.
  • In a large skillet, heat up olive on high heat. (if the pan smokes, turn down slightly).
  • Place in salmon quickly one piece at a time but not touching each other. It may take you 2-3 batches. Coat for about 1-2 minutes or until flesh is lightly browned. Flip and do the same on another side.
  • Remove meat. It should be still very soft. The salmon will continue to cook on the platter while you are cooking other batches. If you cook until very firm you will have murdered fish.

Assemble

  • Warm tortillas in a skillet or griddle.
  • Place 3 tortillas on a plate, then layer on a good scoop of slaw on each with a slotted spoon.
  • Add 2-3 pieces of salmon on top longwise.
  • Place a slice of avocado alongside meat.
  • Top with hot sauce and crumble queso fresco cheese.
  • Add jalapeno slices for more spice and color.
  • ENJOY!

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