Alaskan Fish Tacos

We eat Fish Tacos year round.  Here is a clean and healthy Fish Taco recipe that is quick to fix, gooey and delicious!  You could use any fish for these tacos.   We used salmon in this recipe but any clean fresh caught, wild fish would be yummy too.

Jump to Recipe   Print Recipe

Alaskan Fish Tacos

I love coleslaw for our Alaskan Fish Tacos topping!    It gives it just the right crunch and tartness needed with fish tacos.   Another yummy topping for fish tacos would be a Jicama Salsa.  Enjoy!

There are many types of Salmon in Alaska. The 5 varieties we have access to are Pacific Salmon, Chinook aka King Salmon, Coho aka Silver Salmon, Chum aka Dog Salmon, Sockeye aka Kokanee and pink aka Humpy Salmon .We use Sockeye Salmon which we have access to them in and across the Kachemak Bay from where we live in Homer.   One of the benefits of living in Alaska is that all the fish we eat is WILD that we catch ourselves.

Health Benefits of Sockeye Salmon:

Sockeye salmon is rich in omega-3 fatty acids, which can help reduce the risk of heart disease, improve brain function, and lower inflammation. Additionally, it provides essential nutrients like protein, B vitamins, and selenium, contributing to overall health.  A serving of salmon — 3 to 4 ounces — is about 200 calories. It’s very low in saturated fat and a good source of protein.

Another fish we use very often is Halibut! It is delicious in tacos and basically Halibut can be used in place of chicken for any recipe!

Recipe for Alaskan Fish Tacos:

Print Recipe

No ratings yet

Alaskan Fish Tacos

Here is a clean and healthy Fish Taco recipe that is quick to fix, gooey and delicious!  You could use any fish for these tacos.   We used salmon in this recipe but any clean fresh caught, wild fish would be yummy too.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dinner

Cuisine: American

Servings: 8 servings

Calories: 398kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

• 2 cups pre-mixed coleslaw
• ½ cup fresh cilantro leaves
• 2 Tbsp rice vinegar
• ¾-1 cup mayonnaise or Vegenaise
• ½ cup canned diced tomatoes with green chilies drained
• 4 Alaska salmon fillets 4-6 oz each, fresh or thawed
• 1 Tbsp olive oil
• 2 tsp taco seasoning
• 16 small white or yellow corn tortillas warmed
• 1 lime cut into 8 wedges

Instructions

• In separate small bowl, blend mayonnaise with diced tomatoes/chilies, set aside.
• Heat a heavy nonstick skillet over medium high heat. Brush both sides of salmon with oil.
• Place fillets in heated skillet and cook, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
• Turn fillets over and sprinkle with taco seasoning.
• Cover pan tightly and reduce heat to medium. Cook an additional 3-4 minutes.
• Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
• To serve, divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each tacos, then divide coleslaw and mayonnaise between tacos.

Notes

Nutritional values based on one serving

Nutrition

Calories: 398kcal | Carbohydrates: 27g | Protein: 20g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 192mg | Potassium: 646mg | Fiber: 3g | Vitamin A: 230IU | Vitamin C: 30.4mg | Calcium: 73mg | Iron: 1.8mg