Ingredients:

  • 1 lb salmon fillets, skinless and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups shredded red cabbage
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 2 scallions, thinly sliced
  • 1/4 tsp salt
  • 8 small corn tortillas
  • 1 ripe avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. In a bowl, toss the cubed salmon with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  2. In a separate bowl, whisk together the Greek yogurt, lime juice, vinegar, and salt until velvety.
  3. Fold the shredded cabbage and sliced scallions into the yogurt dressing and let sit for 10 minutes.
  4. Heat a skillet over medium-high heat until screaming hot. Add the salmon cubes in a single layer and sear without crowding the pan until a charred crust forms and fish is cooked through, about 2-3 minutes per side.
  5. Toast the corn tortillas over a medium gas flame for 10–15 seconds per side or in a dry skillet until brown spots develop.
  6. Assemble by placing two toasted tortillas on each plate, layering with salmon, zesty slaw, and sliced avocado.
  7. Garnish with fresh cilantro and serve with lime wedges.