Description

An easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner. If you prefer more heat in these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne with the chili powder.

Ingredients

Scale

1 (1 pound) salmon fillet
1 teaspoon chili powder
¾ teaspoon salt, divided
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 (9 ounce) package coleslaw mix (5 cups)
½ lime, juiced
8 (6 inch) corn tortillas, warmed
¾ cup purchased pineapple salsa
Chopped fresh cilantro, for garnish

Hot sauce for serving

Instructions

Arrange oven rack in the upper third of the oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high. Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan once, until salmon is starting to brown, opaque on sides, and thinner parts are sizzling, 5 to 8 minutes depending on thickness. Sprinkle salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush to moisten spices. Return to oven and broil until salmon flakes and spices brown, 1 to 2 minutes more. Meanwhile, toss coleslaw mix with lime juice, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt. Flake salmon, discard skin. Divide salmon among tortillas, top with salsa. Serve with coleslaw and garnish with cilantro and hot sauce if desired.

Notes

To warm tortillas, wrap stack in foil and set on bottom rack of oven while broiler is on, or wrap in damp paper towel and microwave for 30 seconds. Pineapple salsa can be found refrigerated near tortillas and guacamole or in the jarred salsa aisle. Choose a brand with less than 80 mg sodium per serving and minimal added sugar.