Chef Boy I Be Illinois Salmon Tacos

Elevate taco night with 'Chef Boy I Be Illinois Salmon Tacos,' a bold and flavorful twist on a classic favorite! This recipe combines tender, oven-baked salmon seasoned with smoky paprika, cumin, and garlic powder, paired with a refreshing citrus slaw made from crunchy green cabbage, shredded carrots, and fresh lime juice. A creamy lime crema with zesty undertones ties everything together, creating a perfectly balanced bite. Served on warm, soft flour tortillas, these tacos are as easy to assemble as they are to devour. Perfect for a quick weeknight dinner or a crowd-pleasing dish, this recipe delivers vibrant, irresistible flavors in just 30 minutes. Whether you're a seafood enthusiast or a taco lover, these salmon tacos are guaranteed to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb salmon fillets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8 small flour tortillas
• 2 cups green cabbage
• 1 medium carrot, shredded
• 0.25 cup red onion, thinly sliced
• 2 tbsp cilantro, chopped
• 2 tbsp lime juice, fresh
• 0.25 cup mayonnaise
• 0.25 cup sour cream
• 1 tsp lime zest
• 1 clove garlic, minced
• 0.25 tsp salt (for crema)
• 0.25 tsp pepper (for crema)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

Pat the salmon fillets dry with a paper towel and place them on the prepared baking sheet.

Step 3

In a small bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Brush this mixture evenly over the salmon fillets.

Step 4

Bake the salmon in the preheated oven for 10-12 minutes, or until it flakes easily with a fork.

Step 5

While the salmon cooks, prepare the slaw. In a large bowl, combine shredded green cabbage, shredded carrot, thinly sliced red onion, and chopped cilantro. Add the fresh lime juice and toss well to coat. Set aside.

Step 6

To make the lime crema, whisk together mayonnaise, sour cream, lime zest, minced garlic, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.

Step 7

Once the salmon is cooked, use a fork to gently flake it into bite-sized pieces.

Step 8

Warm the flour tortillas in a dry skillet or microwave until pliable.

Step 9

Assemble the tacos by layering each tortilla with a spoonful of slaw, a portion of flaked salmon, and a drizzle of lime crema. Garnish with extra cilantro or a squeeze of lime if desired.

Step 10

Serve immediately and enjoy your Chef Boy I Be Illinois Salmon Tacos!

Nutrition Facts

Serving size	(1126.5g)

Amount per serving	% Daily Value*
Calories	2433.2

Total Fat 151.8g	0%
Saturated Fat 33.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 269.0mg	0%
Sodium 3989.5mg	0%
Total Carbohydrate 165.4g	0%
Dietary Fiber 18.2g	0%
Total Sugars 14.1g
Protein 121.1g	0%

Vitamin D 0IU	0%
Calcium 617.2mg	0%
Iron 13.6mg	0%
Potassium 654.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 19.3%

Carbs: 26.3%