Spring is in full bloom, and your tacos should be too. These Spring Salmon Tacos with Cubed Salmon, Pickled Red Cabbage, and Pea Shoots bring bright flavors, fresh textures, and a light, clean finish to your Taco Tuesday lineup. Perfect for patio dining or a casual al fresco gathering, these tacos are as pretty as they are delicious.
Why You’ll Love These
Light and Fresh – Perfect for springtime cravings
Colorful & Crunchy – Vibrant pickled cabbage and crisp pea shoots
Nutrient-Packed – Omega-3-rich salmon and antioxidant-rich veggies
Ingredients
For the Salmon:
- 1 lb skinless salmon fillet, cut into 1-inch cubes
- 1 tbsp olive oil
- Juice of 1 lime
- 1 garlic clove, minced
- Salt and pepper to taste
For the Pickled Red Cabbage:
- 1 cup thinly sliced red cabbage
- ½ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey or sugar
- ½ tsp salt
Toppings & Assembly:
- 8 small corn tortillas, warmed
- 1 cup fresh pea shoots
- 1 avocado, sliced (optional)
- Lime wedges for serving
- Crumbled feta or queso fresco (optional)
Instructions
- Quick-Pickle the Cabbage
In a small saucepan, heat the vinegar, water, honey, and salt until just simmering. Pour the mixture over the sliced cabbage in a bowl. Let sit for at least 20 minutes (or longer for deeper flavor). Drain before using.
- Marinate the Salmon
In a bowl, toss cubed salmon with olive oil, lime juice, garlic, salt, and pepper. Let marinate for 10–15 minutes.
- Cook the Salmon
Heat a non-stick skillet over medium heat. Add the salmon cubes and cook for about 2–3 minutes per side, or until just cooked through and lightly golden on the edges. Be careful not to overcook.
- Assemble the Tacos
Layer each tortilla with a few cubes of salmon, a forkful of pickled red cabbage, a handful of fresh pea shoots, and a slice of avocado if using. Crumble feta or queso fresco on top for extra flavor.
- Serve and Enjoy
Serve immediately with lime wedges on the side for an extra zing.
Tips & Variations
- Tortilla Swap: Try butter lettuce leaves for a low-carb option.
- Heat It Up: Add a drizzle of jalapeño crema or chipotle aioli.
- Make It a Bowl: Serve everything over rice or greens for a spring taco bowl.
These Spring Tacos are an ode to the season—fresh, light, and full of flavor. Whether you’re hosting a garden party or just treating yourself on a sunny Tuesday, this recipe is sure to delight.
