Salmon Tacos

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds salmon filets see note 1, 2
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons chili powder

For Serving

• 1 batch Slaw for Fish Tacos see note 3
• ¼ cup radishes thinly sliced, optional
• 12 corn tortillas or flour tortillas, see note 5
• cilantro leaves
• lime wedges

Instructions

1. Drizzle 1 tablespoon of olive oil over the fish and season with salt, pepper, and chilli powder.
2. Heat the remaining oil in a non-stick pan over medium heat. When the oil is shimmering, add the salmon filets, skin side up. Cook for 3-4 minutes until the salmon has a browned crust.
3. Flip the fillets over and continue cooking until the salmon is fully cooked and can be easily flaked with a fork. Remove from the pan onto a plate and allow to cool for 5 minutes.
4. Use a fork to gently shred the salmon into large chunks for your tacos. Be careful not to shred it too finely.
5. Serve salmon in warmed tortillas topped with fish taco slaw, sliced radishes, fresh cilantro leaves and lime wedges.