1-Okay, friends, let’s get into the fun part: making this Crispy Salmon Tacos Slaw! Start by gathering all your ingredients to keep things smooth. First, prepare the slaw by combining 2 cups finely shredded red cabbage, 2 cups finely shredded green cabbage, 1 tablespoon finely chopped fresh oregano, ¼ cup extra virgin olive oil, 2 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice, 1 serrano pepper thinly sliced, a pinch of salt, and a pinch of pepper in a large bowl. Toss it well and let it sit so the flavors blend that’s my favorite step for that zesty kick!

2-Next: whip up the aioli by mixing 3 tablespoons homemade mayonnaise, 1 tablespoon lime juice, and 2 teaspoons hot sauce in a small bowl until it’s smooth and creamy. Set that aside for later because it’s going to add that wow factor. Now, for the salmon, mix ½ teaspoon cayenne, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper with 1/3 cup gluten-free panko breadcrumbs in a bowl. In another bowl, whisk 1 egg with 1 teaspoon of water.

3-Heat ¼ cup olive oil in a nonstick skillet over medium heat. Dip each of your 1 pound salmon strips into the egg wash, then coat them thoroughly in the seasoned breadcrumb mixture. Fry them for 2-3 minutes per side until they’re golden brown and cooked through, then drain on paper towels. Don’t forget to char your 8 tortillas do this over a low gas flame or in a dry skillet for about 30 seconds per side to make them extra tasty!

4-Finally: assemble your tacos by placing a portion of the slaw on each tortilla, topping with the fried salmon, drizzling on the aioli, and sprinkling with finely chopped cilantro. Serve right away with lime wedges on the side. I always add a personal touch, like extra cilantro because it makes everything pop!