How to Make Salmon Tacos with Super Slaw | Julia at Home

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is lower in calories, while tilapia is more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

Start by making a sauce using a mini food processor.

Add half an avocado to the food processor.

Add about 1 tablespoon of yogurt for creaminess.

Add about 1/4 cup of chopped cilantro, using the stems for flavor.

Add a pinch of salt and pepper.

Squeeze in about 1 tablespoon of lime juice.

Add 3 teaspoons of water to help blend the sauce.

Blend until smooth and adjust water and lime to taste if needed.

Set the sauce aside; it can be made a day in advance without changing color.

Trim the tough stem from about 4 oz of collard greens and discard.

Chop the collard greens into fine shreds.

Make a dressing for the slaw using lime juice and lime zest, and add salt.

Combine the chopped collard greens with the dressing in a bowl.

Peel the waxy skin off a jicama and cut it into thin matchsticks.

Slice half a red onion thinly, using a claw grip for safety.

Cut about 4 radishes into larger pieces for color and flavor.

Add the radishes to the bowl with the collard greens and dressing.

Add about 1/4 cup of chopped cilantro to the slaw, leaving the stems on.

Mix everything together using hands or tongs to combine well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens