Raymond Hom
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Season the salmon with the cumin and ¼ teaspoon each kosher salt and black pepper. Cook in 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; flake.

Step 2

Meanwhile, toss the cabbage and avocado with lime juice, the remaining oil, and ½ teaspoon kosher salt.

Step 3

Serve the salmon in tortillas with the slaw and cilantro.

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