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Patagonia Provisions

Wild Salmon Tacos with Cilantro Slaw and Mango Salsa

A perfect fusion of flavors compliments our Wild Pink Salmon in this taco recipe by Lynn Leishman.


WILD LUMMI ISLAND PINK SALMON WITH BLACK PEPPER

Ingredients

Cilantro Slaw

  • 2 cups finely shredded fresh cabbage (green or a combination of green and red)
  • ¼ cup chopped fresh cilantro
  • ½ cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon sugar 
  • Juice and zest of 1 lime
  • Salt & pepper to taste

Whisk together mayo, vinegar, sugar, lime juice and zest then add shredded cabbage and cilantro. Season to taste with salt and pepper. (Note: Add dressing to cabbage right before serving, especially if using red cabbage.)

Mango Salsa

  • 1 ripe mango, peeled, seeded and chopped
  • 1 small onion, finely diced
  • 1 or 2 Serrano or Jalapeno chili peppers, seeded and minced
  • Juice and zest of 1 lime
  • Salt & pepper to taste

Mix together mango, onion, chili pepper and lime. Season to taste with salt and pepper.

Assembly

  • Spoon cilantro slaw into warm tortillas and top with flaked salmon. Top with a dollop of mango salsa (or serve salsa on the side).

Garnish

  • Lime wedges, additional cilantro and crumbled Mexican cotija cheese Sliced avocado and/or thinly sliced radishes (optional)