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Cajun Salmon Tacos

Cajun Salmon Tacos

It was Taco Week at our house a couple of weeks ago, that translates to Taco Week on KMW this week. Whenever I use the slow cooker, that feeds us for about four nights so we had the Slow Cooker Chipotle Chicken Tacos I posted  on Monday for 4 nights and these Cajun Salmon Tacos the rest of the week. Pretty solid week if you ask me. My only regret was that queso wasn't involved.

The key to these Cajun Salmon Tacos was the seasoning. I went with this Louisiana Cajun Seasoning, it was recommended to me by my coworker from Louisiana, so it's legit. This seasoning really does add excellent flavor to fish, or chicken...or veggies, and probably even rice for that matter. Definitely check it out. I suppose other Cajun seasoning would work, but just remember, it wasn't recommend by a local.

And then top the salmon off with some slaw. I used red cabbage for the slaw, because that's what arrived in my CSA, but I'm sure it could easily be swapped out for green cabbage. And you could always purchase coleslaw, that is if you don't fear the excessive amount of mayonnaise in the store bought kind like I do.

For the salmon

2 filets of salmon
Cajun seasoning

For the slaw
3 cups of shredded red cabbage (1 small head)
1/4 small red onion, chopped finely
3 large carrots, shredded
2 green onions, chopped
1/4 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons brown sugar
1/3 cup mayonnaise
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper

taco shells

Preheat the oven to 425 degrees.

Rub salmon with Cajun seasoning. Bake for 20 to 25 minutes or until fish in cooked through.

Meanwhile, add cabbage, red onion, carrot, and green onions to large bowl. In a medium bowl, whisk together remaining coleslaw ingredients (from oil to ground pepper). Add liquid ingredients to cabbage mixture and combine well. Taste for seasoning, and adjust as neccessary.

Cut salmon into bite size pieces. 

Place salmon in tacos, top with coleslaw and enjoy!


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