These savory seared salmon over a bright, crunchy broccoli slaw and finished with a peach mojito vinaigrette that’s drizzled right over the top tucked into a corn tortilla. The mix of flaky salmon, crisp slaw, and sweet citrusy dressing brings bold flavor with a fresh twist.

Featured Standouts

Salmon

Salmon provides a rich, buttery, and satisfying protein source that flakes beautifully after searing. It serves as the hearty foundation for the taco, offering a delicate texture that contrasts with the crispness of the slaw.

Frozen Peaches 

Peached bring natural sweetness and a bright, juicy flavor that gives the vinaigrette its fresh summer feel. Using frozen peaches ensures a consistent sweetness and allows for the vinaigrette to be made year-round.

Honey 

Honey smooths out the acidity with a mellow sweetness and helps the dressing cling to the slaw. This natural emulsifier ensures every bite of the broccoli and carrot mix is perfectly coated.

Chia Seeds 

Chia seeds add a subtle texture and lightly thicken the vinaigrette as it sits. They absorb some of the liquid from the red wine vinegar and peach juice, creating a more cohesive dressing.

Poppy Seeds 

Poppy seeds add tiny bursts of crunch that give the dressing a classic slaw-style finish. These seeds provide a visual appeal and a nutty undertone that complements the earthy broccoli.

Mint

Mint lifts the flavor of the vinaigrette, giving it that classic mojito brightness and aroma. The fresh sprigs infuse the oil and vinegar with a cool, herbaceous note that balances the savory seared fish. Don’t add too much mint or else it can make the dressing medicinal tasting.

Broccoli Slaw

Broccoli adds a necessary crunchy texture and earthy element to balance the soft fish and tortilla. The combination of grated broccoli stems and carrots provides a robust structure that holds up well under the peach mojito vinaigrette.

Red Wine Vinegar

Red wine vinegar is essential for balancing the sweetness of the peaches and honey in the vinaigrette. This acidity is key to cutting through the richness of the buttery salmon and the olive oil base of the dressing.

TIPS & TRICKS FOR THE BEST SALMON TACOS & PEACH MOJITO VINAIGRETTE

Handling the salmon

To achieve the perfect texture, always sear the salmon skin-side down first; this renders the fat and creates a crispier exterior that protects the delicate flesh, while also making for an easier, cleaner flip once the fish naturally releases from the pan.

Preparing the vinaigrette

Patience is key for the dressing: allow the vinaigrette to sit for at least 15 minutes before using so the flavors of the fresh mint, sweet peaches, and sharp red wine vinegar can properly macerate and combine into a cohesive profile.

The perfect crust

Don’t overcrowd the cast-iron skillet when searing the salmon; instead, work in small batches to maintain a high pan temperature, ensuring a proper golden-brown sear rather than steaming the fish in its own juices.

Inclusive adaptions

Gluten-Free

While corn tortillas are naturally gluten-free, if you have severe corn sensitivity, swap them for hard taco shells or large lettuce wraps.

Dairy-Free/Vegan Butter Swap

Replace the 2 tablespoons of butter used for searing the salmon with an equal amount of your favorite plant-based butter alternative or simply use more cooking oil.

Mobility/Dexterity Adaptation

Instead of grating fresh broccoli and carrots, buy pre-shredded coleslaw mix from the grocery store. For the vinaigrette, use a blender or food processor instead of whisking by hand.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast-iron skillet

Large mixing bowl

Whisk

Small saucepan or griddle

Cutting board

SIMILAR INGREDIENTS TO

CHORIZO, SWEET POTATO & EGG TAQUITOS

SMOKED HOT CHICKEN QUESADILLAS

SPICY POTATO & CHEESE TAQUITOS + ROASTED TOMATO PINTO BEAN DIP

ENJOY THIS RECIPE WITH

CHICKEN, WHITE BEAN & CHORIZO SOUP

REFRIED PINTO BEANS

TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADAS

Recipe

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