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Harissa Roasted Salmon Tacos with Red Cabbage Carrot Slaw

  • Author: Liz Willis
  • Yield: approximately 12 tacos 1x

Description

Salmon roasted with the warm and bold flavors of harissa all piled up inside a tortilla with a creamy, cool cabbage slaw to balance the spices and lock in a flavor combination worth putting on the weekly menu

Ingredients

Units Scale
  • 20–24 oz fresh salmon fillets ( about 2 normal sized fillets or one large one)
  • 4 tablespoons harissa paste* (Mina harissa is my favorite widely available brand)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • Red pepper flake (optional if you’d like a little more heat)
  • 12 or more soft corn tortillas

*If you can’t find harissa paste, you can use a mixture of 2 teaspoons powdered harissa spice + 2 teaspoons olive oil +1/8 teaspoon kosher salt.

For the slaw:

  • 1 cup thinly sliced red cabbage
  • 3/4 cup shredded carrots
  • 1/4 cup cilantro
  • 1/2 cup plain greek yogurt (my favorite is Fage brand) or dairy free plain yogurt
  • 1 Tablespoon lime juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon cumin
  • 1/8 teaspoon coriander
  • pinch of salt

Instructions

  1. Preheat oven to 425 Fahrenheit
  2. In a medium sized bowl, place 1 cup shredded cabbage and 3/4 cup shredded carrots. In a small bowl, whisk together 1/2 cup plain greek yogurt, 1 tablespoon lime juice, 1/2 teaspoon honey, 1/4 teaspoon cumin, 1/8 teaspoon coriander, and a pinch of salt. Add the yogurt mixture to the cabbage and carrots and stir to combine. Cover and refrigerate.
  3. In a small bowl mix 4 tablespoons harissa paste and 1/4 teaspoon cumin (or see ingredients list for making a paste from harissa spice powder instead)
  4. Place your salmon fillets skin side down on a baking sheet lined with parchment or a silicon baking mat. Sprinkle with 1/2 teaspoon kosher salt and cover evenly with the harissa paste mixture.
  5. Roast for 20-23 minutes or until the salmon flakes off easily with a fork.
  6. Meanwhile, char the tortillas over an open burner set to low-medium on a gas stove or heat them in a skillet or griddle medium-high heat 30 seconds per side.
  7. When the salmon has finished cooking, flake with a fork and build tacos. Top with slaw, extra harissa, and a squeeze of lime if you’d like.

Notes

About the Salmon Skin: Don’t worry about removing the skin from the salmon. After it roasts, you will be able to remove the fillets from the skin very easily. 

To make this recipe dairy free: simply substitute the plain greek yogurt for a dairy free yogurt (preferably one that has a thicker consistency) 

Find it online: https://www.goodandwellglutenfree.com/?p=1904