Jerk Salmon Tacos with Mango and Red Cabbage Slaw
Serves 4
1 pound salmon filet (or 4x 4oz filets), without skin
8 small, taco tortillas
1-2 tablespoons olive oil
For Jerk Seasoning:
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon ground thyme
1 teaspoon brown sugar
1 teaspoon cayenne
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
⅛ teaspoon cinnamon
1-2 cloves garlic
1 tablespoon olive oil
Juice of ½ lime
For Mango and Red Cabbage Slaw:
Juice of 1 lime
½ - 1 tablespoon honey, slightly warmed if not a runny honey
1 ripe mango, diced
½ - 1 cup red cabbage, shredded
½ red onion, diced
1 jalapeno, with most seeds removed and finely diced
2-3 green onions, thinly sliced
⅓ - 1 cup fresh cilantro, coarsely chopped
Salt and pepper, to taste
For Aioli:
¼ cup mayo
1½ teaspoon jerk seasoning
2 teaspoons lime juice
For Garnish:
1 avocado, pitted and mashed
Pickled or fresh jalapenos, diced
Cilantro
Lime wedges
For Jerk Seasoning:
In a small bowl, add all of the jerk seasoning ingredients and mix until well blended. Set aside.
For Aioli:
In a small bowl, add the mayo, 1½ teaspoons of the jerk seasoning, and lime juice . Mix until all the clumps of seasoning are broken up and everything is well incorporated. Refrigerate and set aside until ready to use.
For Mango and Red Cabbage Slaw:
* Best to do the slaw while the fish is marinating
In a medium bowl, add the lime juice and honey and mix until combined. Add in the remaining slaw ingredients and mix everything until all of the ingredients have been distributed equally throughout and everything has been well coated in the sauce. Set aside.
For Fish:
Add the salmon filets to a plastic bag or plastic container and pour the remaining jerk seasoning over the fish. Make sure the seasoning is covering, or at least has coated, the entire fish. Refrigerate and marinade for at least 30 minutes.
Heat a skillet over medium-high heat. As it’s heating up, add 1-2 teaspoons olive oil to the skillet. Once hot, add the fish to the skillet and cook for 5-6 minutes, with the lid on. Place the fish on a cutting board and cover with foil, letting it rest for an additional 5 minutes.
Once you’re ready to eat, warm the tacos. On each taco, smear a thin layer of avocado. Add salmon flakes, followed by the slaw and any extra pickled jalapenos. Drizzle the aioli over the taco and garnish with cilantro and lime wedges.
Enjoy!
