#TacoTuesday proves tacos never go out of style — especially fish tacos. They can be predictable, though, so I gave mine a seasonal twist to show how versatile fish tacos can be. With fall approaching, this felt like the perfect idea.
This recipe is inspired by classic North Carolina BBQ and my husband, who’s the pit master among our friends. His pulled pork is incredible — his dry rub and mop sauce are full of flavor. Since I’m pescetarian now, I’ve missed those smoky, tangy flavors.
Until now…
If that flaky salmon up there isn’t perfection, I don’t know what is. A bright, piquant dry rub of brown sugar, cayenne, crushed red pepper, and smoked paprika, paired with a tangy apple cider mop, gives the salmon bold fall flavors. The fish is delicious on its own, but transformed into tacos it’s even better.
Trust Orca Bay for Sustainable Seafood
Shopping for sustainable seafood can be confusing — labels and fishing methods vary widely. Many assume fresh fish at the counter is always the best choice, but high-quality frozen seafood has improved significantly and can be a sustainable option. Choosing trusted brands like Orca Bay makes it easier to find responsibly sourced fish.
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme #killingthyme. For more recipes, follow me on Instagram + Pinterest.
Sweet and Spicy Salmon Tacos With Apple Almond Slaw
Ingredients
- 1 lb Orca Bay Alaska Sockeye Salmon
- 4-6 soft flour tortillas
Apple Almond Slaw
- 2 oz red cabbage, thinly sliced
- 1 apple, skin on, julienned (honeycrisp or gala recommended)
- 1 oz red onion, thinly sliced
- 2 TBSP pomegranate arils (or dried cranberries for a sweeter bite)
- 1/2-1 cup shaved almonds, toasted (I prefer 1 cup for extra crunch)
Apple Cider Mop (you will have extra; it keeps for months)
- 1 cup apple cider vinegar
- 1/4 cup vegetable or canola oil
- 1/2 cup brown sugar
- 1/2 tsp minced garlic
- 1/2 tsp crushed red pepper
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
Sweet and Spicy Dry Rub
- 2 TBSP brown sugar
- 1/8 tsp kosher salt
- 1/8 tsp cracked black pepper
- 1/4 tsp crushed red pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
Optional toppings
- Microgreens
Instructions
Apple Cider Mop
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Whisk all mop ingredients in a medium bowl until combined. Taste and adjust heat with more crushed red pepper if desired. Set aside.
Apple Almond Slaw
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Combine the slaw ingredients in a large bowl. Add about 1/4 cup of the mop and toss to coat, adding more a little at a time if you want extra dressing coverage.
Sweet and Spicy Dry Rub
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Mix the dry rub ingredients in a small bowl until well blended. Set aside.
Salmon
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Remove salmon from the fridge, pat dry, and let sit at room temperature for about 15 minutes. Preheat the oven to 425°F (220°C).
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Rub the dry spice mix evenly over the salmon, massaging it into the fillet so it’s well coated.
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Bake the salmon at 425°F for about 10 minutes, or until it flakes easily and reaches an internal temperature of 140–145°F.
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Remove the salmon and use a fork to flake it into bite-sized pieces.
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Brush 1/4–1/2 cup of the mop over the flaked salmon to moisten and add flavor.
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Assemble tacos by placing flaked salmon on warm tortillas, topping with the apple almond slaw, and adding microgreens if you like.
Notes
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