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Patagonia Provisions

Wild Salmon Tacos with Cilantro Slaw and Mango Salsa

Elevate your go-to fish taco recipe with Provisions Wild Pink Salmon, fresh cilantro slaw and spicy-sweet mango salsa.


WILD LUMMI ISLAND PINK SALMON WITH BLACK PEPPER

Skill level: easy

Makes 6 tacos

Ingredients

  • 1 (4oz) pouch Patagonia Provisions Wild Lummi Island Pink Salmon, Black Pepper, drained
  • 6 six-inch corn tortillas warmed one at a time over medium-high heat in a frying pan. (Wrap in clean, dry dishtowel to keep them warm.)
  • Cilantro slaw (see recipe below)
  • Mango salsa (see recipe below)
  • Avocado and/or radishes, sliced (optional)
  • Lime wedges and crumbled Mexican cotija cheese for garnish

For Cilantro Slaw

  • ½ cup mayonnaise
  • 2 tsp apple cider vinegar
  • 1 tsp sugar 
  • 1 lime, juice and zest 
  • 2 cups fresh cabbage (green or a combo of green and red), shredded fine
  • ¼ cup fresh cilantro leaves, chopped
  • Salt and pepper to taste

Whisk together mayo, vinegar, sugar, lime juice and zest. 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.)

For Mango Salsa

  • 1 ripe mango, peeled, pitted and chopped
  • 1 small onion, diced fine
  • 1 or 2 Serrano or Jalapeno chili peppers, seeded and minced
  • 1 lime, juice and zest
  • Salt and pepper to taste

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

Putting it all together

  • Spoon cilantro slaw into warm tortillas and top with flaked salmon. Top with mango salsa(or serve salsa on the side).
  • Add avocado and radishes if desired.
  • Garnish with lime wedges and crumbled cotija cheese.