Salmon Tacos With Mexican Slaw

INGREDIENTS

•  16 oz. salmon fillet
•  1 T olive oil
•  1 1/2 tsp. Szeged Fish Rub
•  1/2 tsp. ground cumin
•  1/2 tsp. chili powder
•  6 low-carb tortillas
•  2 cups thinly-sliced green cabbage
•  1 cup thinly-sliced red cabbage
•  3 green onions, thinly sliced
•  1/4 cup chopped cilantro
•  4 T mayo
•  3 T fresh-squeezed lime juice
•  1/2 tsp. Green Tabasco Sauce (or more)
•  Vege-sal or salt to taste

INSTRUCTIONS

1. Let salmon thaw overnight in the fridge if frozen. 
2. Mix together the fish rub, ground cumin, and chili powder. Rub salmon on both sides with olive oil and the fish rub mixture.
3. Then let salmon come to room temperature on the countertop while you make the slaw. Thinly slice green and red cabbage and slice green onions and chop cilantro if using.
4. Combine mayo, fresh-squeezed lime juice, Green Tabasco Sauce, and Vege-Sal or salt to make the dressing.
5. Toss together cabbage and green onions; then toss that with about HALF of the dressing. Stir in chopped cilantro if using and toss again.
6. Save the rest to drizzle on the salmon in the tacos.
7. Lay the salmon on the parchment paper or directly in the Air Fryer basket. We preheated the Air Fryer to 400F and cooked salmon 6 minutes without turning.
8. If you want to cook the salmon on the grill or roast it in the oven, my recipe for Maple Glazed Salmon has good instructions for both those methods.
9. While salmon cooks, heat each tortilla about 30-60 seconds in a dry hot pan, turning them once.
10. Remove salmon from the Air Fryer, place in a bowl, and use a fork to shred apart.
11. Assemble Salmon Tacos by putting slaw and pieces of salmon in the hot tortillas.
12. Serve right away, with extra slaw dressing to drizzle over the tacos (highly recommended) and/or fresh lime pieces to squeeze on at the table.