Honey and Harissa Salmon Tacos
Time to complete
30 minutes
Serving size
2
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What You Need
Ingredients
Preparation
MAKE THE SLAW
- In a medium bowl, mix all slaw ingredients together and season with salt and pepper. Set aside.
MAKE THE CRUSHED AVOCADO
- Scoop the avocado flesh into another medium bow. Add the lime juice and red chill, season with salt and pepper, and stir to combine.
MAKE THE SALMON
- Stir together 1 tablespoon of the harissa paste and the honey. Coat the salmon filets with the remaining tablespoon of the harissa paste. Heat a HexClad 25 CM Hybrid Pan over a medium heat. Add the salmon skin side down and cook, until skin is crispy, about 2 minutes. Flip and cook for until golden, about 2 minutes more.
- Flip the salmon over with the skin side down. Pour in the harissa mixture and let bubbly until sauce is sticky, basting the salmon with the sauce, about 2 minutes more. Remove from the heat
- Fill the tortillas with crushed avocado, slaw and then flake the salmon into the tortillas. Drizzle any remaining juice in pan over top and serve with lime wedges.
