Chef-Boy-I-Be Illinois' Salmon Tacos Recipe

Name: Chef-Boy-I-Be Illinois' Salmon Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb wild alaskan salmon; 1 (16 ounce) bagshredded cabbage with carrots (coleslaw mix); 1 cup low-fat sour cream; 1 medium onion, chopped; 2 limes, juice of; 1 tablespoon dried ancho chile powder; 2 teaspoons dried ancho chile powder; 1 teaspoon ground cumin; 1 tablespoon chopped cilantro; sea salt; pepper; taco shell; tortilla

Servings: persons

1 lb wild alaskan salmon
1 (16 ounce) bagshredded cabbage with carrots (coleslaw mix)
1 cup low-fat sour cream
1 medium onion, chopped
2 limes, juice of
1 tablespoon dried ancho chile powder
2 teaspoons dried ancho chile powder
1 teaspoon ground cumin
1 tablespoon chopped cilantro
sea salt
pepper
taco shell
tortilla

1
Rub salmon with salt and 2 teaspoons of ancho chili powder.
2
Cook (grill, oven, George Foreman, pan) salmon until it easily flakes.
3
Allow to cool until can handle then flake.
4
Meanwhile, combine sour cream, lime juice, 1 tablespoon ancho chili powder, ground cumin, cilantro, salt and pepper in serving bowl.
5
Add the flaked salmon, cabbage, and onion.
6
Combine well and refrigerate for 30-45 minutes to allow cabbage to macerate.
7
This does not keep well (unfortunately the cabbage continue to wilt, and it's better if still a little crispy), so don't allow it to sit too long.
8
Serve with your choice of tacos or tortillas, and sides of condiments to include salsa, sour cream, avocado, green onion, etc.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb wild alaskan salmon, 1 (16 ounce) bagshredded cabbage with carrots (coleslaw mix), 1 cup low-fat sour cream, 1 medium onion, chopped, and more.

Yes, Chef-Boy-I-Be Illinois' Salmon Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef-Boy-I-Be Illinois' Salmon Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions