Why this recipe works it seems like seafood tacos these days can include practically any kind of fish, prepared in any number of ways, whereas the slaw and creamy sauce are still typically made using cabbage and sour cream. We wanted a slaw with more texture and flavor oomph to stand up to our rich spice-rubbed salmon—and collard greens were just the ticket. Thinly sliced, they required no cooking. Combined with crunchy radishes, cooling jícama, red onion, cilantro, and lime, they perfectly complemented the fish. For a bright crema, we pureed avocado with lime juice, yogurt, and cilantro. It all added up to a flavor-supercharged take on fish tacos. To ensure uniform pieces of fish that cooked at the same rate and didn’t fall apart, we found it best to buy a whole skin-on center-cut fillet and cut it into four pieces ourselves.
SERVES: 6
TOTAL TIME: 35 minutes
INGREDIENTS:
AVOCADO CREMA:
- ½ avocado, pitted and chopped
- ¼ cup chopped fresh cilantro
- 3 tablespoons water
- 1 tablespoon lime juice
- 1 tablespoon plain low-fat yogurt
- Salt and pepper
TACOS:
- ¼ teaspoon grated lime zest plus 2 tablespoons juice
- Salt and pepper
- 4 ounces collard greens, stemmed and sliced very thin (2 cups)
- 4 ounces jícama, peeled and cut into 2-inch-long matchsticks
- 4 radishes, trimmed and cut into 1- inch-long matchsticks
- ½ small red onion, halved and sliced thin
- ¼ cup fresh cilantro leaves
- 1½ teaspoons chili powder
- 1 (2-pound) skin-on salmon fillet, 1 inch thick
- 1 tablespoon canola oil
- 12 (6-inch) corn tortillas, warmed
- Hot sauce
INSTRUCTIONS:
- For the avocado crema Process all ingredients in food processor until completely smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste. Transfer crema to bowl and refrigerate until ready to serve.
- For the tacos Whisk lime zest and juice and ¼ teaspoon salt together in large bowl. Add collard greens, jícama, radishes, onion, and cilantro and toss to combine; set aside.
- Combine chili powder, ¾ teaspoon salt, and ¼ teaspoon pepper in small bowl. Cut salmon crosswise into 4 fillets. Pat salmon dry with paper towels and sprinkle evenly with spice mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook salmon skin side up until well browned, 3 to 5 minutes. Flip and continue to cook until salmon is still translucent when checked with tip of paring knife and registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes. Transfer salmon to plate and let cool slightly, about 2 minutes. Using 2 forks, flake fish into 2-inch pieces; discard skin.
- Divide fish, collard slaw, and avocado crema evenly among tortillas, and drizzle with hot sauce to taste. Serve.
