Moroccan Salmon Tacos

Moroccan inspired, these salmon tacos are made with sweet crunchy carrot salad, and a creamy cilantro-jalapeno-avocado sauce. The balance of sweet spicy crunchy is perfect with the aromatic Ras al Hanout marinated baked salmon.

The carrot salad is made with shredded carrot(store bought or done yourself), lots of citrus flavor from the zest and juice of a lemon, golden raisins, and plenty of fresh parsley, mint paired with lightly pickled red onion. The salmon is marinated with some Moroccan/Mediterranean spices like cumin, turmeric, all spice, cinnamon, black pepper, coriander, dried ginger and clove. If you want to take an easy route or don’t stock a bunch of spices a premade Ras al Hanout works really well here.

Recipe riffed from Sprouted Kitchen

Moroccan Salmon Tacos

Meera

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Mexican, North African

Servings 4

Equipment

• Baking Tray
• skillet to toast the tortillas

Ingredients

  

1x2x3x

Salmon

• 8-10 small street style flour tortilla gluten free if needed
• 1-1.5 lbs salmon fillets
• 2 tsp ras al hanout spice mix
• 1 tbsp olive oil

Carrot salad

• 1 lb about 3-4 large carrots scrubbed and shredded
• ⅓ cup golden raisins rinsed, also helps them rehydrate
• 10 leaves mint torn if large
• 1 small bunch parsley
• 2 tbsp e.v olive oil
• 1 whole lemon zested and juiced
• sea salt as needed
• black pepper as needed

Herb Sauce

• ½ whole lemon, juice and zested
• ¾ cup plain Greek yogurt or sour cream
• 1 small hass avocado, scooped
• ½ cup cilantro – chopped more to garnish
• 1/2 -1 jalapeno ro as needed
• salt as needed

Pickled onion

• 1 medium red onion sliced
• ½ tsp sea salt
• 2-3 tbsp white vinegar
• 2-3 tbsp water
• 1 tsp honey or sugar

Instructions

 

• Preheat the oven to 350℉. Mix raw al hangout with olive oil and brush it all over the salmon. Place the samlon on a baling sheet and bake the salmon for 8-10 minutes or until fully cooked. Cooking time may vary due to the thickness of the pieces.
• In a large bowl combine lemon juice, lemon zest, olive oil, raisins, salt, pepper, carrots and combine well. Just before serving add the herbs and mix well.
• Combine all the ingredients for the pickled onions and allow it to rest for 30 minutes.
• In a blender combine all the ingredients for the sauce and blend until smooth and creamy. Taste and adjust as needed.

  Transfer to a clean jar.
• Dry toast the tortilla until warmed. Place a tablespoon of sauce and spread it a bit. Add some salmon and top with carrot salad, pickled onions and more sauce as needed. Enjoy!

Keyword Tacos

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