Salmon Tacos with Collard and Radish Slaw

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk lime zest, 2 Tbsp lime juice (save 1 Tbsp juice for avocado), and ¼ tsp salt in a lg bowl. Add collard greens, jicama, radishes, shallot, and cilantro and toss to combine.

Step 2

Combine chili powder, ¾ tsp salt, and ¼ tsp pepper in a small bowl. Pat salmon dry with paper towels and sprinkle evenly with spice mixture.

Step 3

Heat 12" nonstick skillet over med heat, add oil and heat until shimmering. Place salmon skin side up and cook until well browned, 4-6 min. Flip and cook until center registers 125, 4-6 min. Transfer salmon to a plate.

Step 4

Mash avocado and 1 Tbsp lime juice in bowl with a fork until mostly smooth. Season with salt and pepper to taste.

Step 5

In a small skillet over med-high heat heat tortillas, one at a time, until spotty brown, 20-30 sec per side. Spread mashed avocado on tortillas. Using two forks, flake salmon into 2-inch pieces. Give skin to the dog. Divide salmon among tortillas, top with slaw and hot sauce to taste.