Fresh and simple Salmon Tacos with Guacamole Broccoli Slaw


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The BEST Salmon Tacos | Salmon Tacos in 30 minutes | Salmon Tacos with Pomegranate Guacamole

Video taken from the channel: Delizioso

1 tbsp olive oil. salt, pepper. Recipe. 1. Place the salmon filets on a baking tray lined with parchment paper. 2. Season with salt and pepper and roast for 7-8 minutes at 160˚C.

3. To make the broccoli slaw; rinse the vegetables and cut out the florets from the broccoli. Combined with some colorful and crunchy broccoli slaw, this makes a fresh and easy lunch option to bring in to work or prepare for a picnic. Here we have combined all kinds of good fats to keep your energy up throughout the day. Salmon and avocado both help turn this into a filling meal – though we recommend eating this with a side of beans or fresh fruit for some extra carbohydrate and. Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds.

Whisk in lemon juice. Add Cajun seasoning. Quickly release the pressure. Meanwhile, in a medium bowl, stir together the broccoli slaw, cilantro, and green onion, tossing gently to combine.

Stir in the mayonnaise and lime juice until blended. Heat a small nonstick skillet over medium-high heat. Warm the tortillas, one at a time, turning until heated through. Mix broccoli slaw, carrots, jalapeño and onion in a large bowl. Sprinkle tilapia with salt and pepper.

In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings. Directions: In a large bowl, combine the broccoli slaw, onion, cilantro, 1 Tbs. plus 1 tsp. of the lime juice and the chile.

Toss to combine. Season to taste with salt and black pepper. Let the slaw stand while preparing the sauce and fish. 1-½ lbs Salmon fillets (2 large or 4 small filletsit will be further divided for the tacos) 2 tablespoons olive oil.

2 tablespoons fresh squeezed lemon juice (½ lemon) ½ lemon sliced *optional. 1 tablespoon fresh squeezed lime juice (½ of a lime) ¼ lime sliced *optional. ¼ cup fresh cilantro. Top tortillas with slaw/salad mix and fresh cilantro.

Remove skin from salmon and use your fingers to pull chunks of salmon to divide it among the tortillas and top with Avocado Crema or guacamole and/or any other favorite taco topping. Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a small handful of fresh cilantro, a few slices of jalapeño, and a drizzle of Sriracha aioli.

List of related literature:

Add the salmon, avocado, scallion, red onions, cilantro, and salt.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Throw in a tablespoon of the Taco Seasoning and a squeeze of fresh lime juice, and continue to sauté for 30 to 45 minutes to caramelize the onions and peppers.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

• While the salmon cooks, make the salad: Place the arugula, avocado, green onion, and bacon in a large bowl.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Warm the tortillas over a gas flame or in a pan; fill with shredded pork, lettuce, onion, cilantro, and avocado.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

Add the green onions, cilantro, and tomatoes with chiles.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Add the scallions, anchovies, along with their oil, and the arugula, mix well, and cook for 5 minutes, or until the arugula is wilted and soft.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Then reheat sauce quickly over high setting and serve immediately with grilled fish, Twice Fried Pressed Plantains or crusty bread, avocado slices, and a green crisp salad.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
Educa Vision, 2005

Serve in the tortillas with the tilapia, cilantro leaves, lime wedges, and sour cream.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Oooh Salmon tacos…this is an awesome fish taco recipe. And the peppers make it look more delicious. I am going to make that pomegranate guac and eat it just by itself:)) Thumbs up

  • hi it looks great! just the “tortillas” is not a good option that one, buecase for me it is so strange, i didn´t eat that kind of tortilla, but good job!

  • Oh! Those look awesome!!! I love salmon tacos anyway, but those look amazing! (I like most any kind of tacos it seems.) Thank you so much for the fun videos!

  • Thank you very much. Is there an alternative to cilantro? I live in Nigeria and might not be able to find it. Better still is it optional?

  • The absolute best cook ever! She’s better than Martha Stewart, Gordon Ramsay, Bobby Flay, Giada De Laurentiis, and all the other celebrity cooks/chefs. Her recipes are quick, simple, short, and into the point.��������

  • Hi…Dear lady. Always thank you for all your help. Thank you for delivering this lovely best cuisine video. Tomorrow the patient is scheduled to enjoy “video appreciation event”. Staff is a great pleasure if your video gets a good healing time for the patient. Thank you very much. have a nice day.!!!
    Your friend:-)Sawa.

  • Fabulous/gorgeous food just my kind of thing right now:D so yummy looking and healthy as well great job as always and a big thumbs up.

  • Hi Delizioso. Your videos are fantastic and your food is always so delicious! I really liked this video. Those tacos sound so good and I love the guacamole you made for the tacos. Thumbs up my friend. Tfs. XOXO:)

  • ¿¿¿ Which of the cooling racks listed on amazon list do you use to heat up tortillas? BTW I started with question marks to get your attention. Ji ji! ��

  • Great video but I feel bad for the dude eating the tortilla bread you put in your face & then rearanging the food after licking your fingers ��‍♂️�� super recipe but cmon dude

  • Please allow me to first say Thank-You here is what I did to make it a little easier fyi purchased cabbage mix and washed/dried paper towel then frig. squeeze lime juice Added: cumin chili pwd cayenne to marinade….did not measure………….salsa: added garlic?? think that is it……..FABULOUS….never had before not a sour cream guy but all the tastes blended perfect…no avocado and used cheddar did not measure, used my own judgement and had gf taste……………………..awesome and ty Brian

  • This a really great recipe, but I have to tell you, I am from Ensenada Mexico where the fish taco was invented. true story, and the original recipe is different.

  • Ensenada, Baja home of the original fish tacos. Now there you also Find grilled fish tacos. Like this version. You can use a thousand islands dressing instead of cream/mayo sauce with either the fried or grilled fish tacos after cooking with cabbage, lime, pico de gallo, hot sauce on a warm corn tortilla. Best if you buy the uncooked tortillas when cooked they taste as homemade.

  • Hi John, you should trying making Baja CA style fish tacos; with pico de gallo serrano Chile instead! Yummy! Now I want try fish tacos with Cotija. Never had Cotija on my fish tacos!

  • Ina….please heat those tortillas correctly….one by one on the griddle or in a pan on the STOVE!!!!! You just ruined a potentially good taco with those cardboard, stiff looking tortillas. Signed, una amiga from Texas!!!!

  • What a glorious summer evening meal or even the weekend lunch. Will be back for this one come on summer where are you? Thanks for the share and have a wonderful week. Take care.

  • I followed your formula tonight…except with lingcod. My wife pulled the wrong fish out of the freezer, which is my fault because I didn’t label after catching and packaging.

    It turned out fantastic! A great blend of flavors. I bailed on the single corn tortilla over flame, not because my fingers are heat sensitive, but because my first taco disintegrated before I could eat it. For me it worked better with two tortillas warmed in the microwave. A big shout-out to Westport Deep Sea Charters and the crew on “The Slammer” for making my first rockfish/lingcod fishing trip a huge success.

  • John, I’ve just discovered you and already am a huge fan. Great sense of humor, super natural in front of the camera, and, oh, did I mention seriously cute? Your hubby is a lucky guy.

  • Wow. That really looks delicious. Super crunchy and with the mild, yummy fish (We call Mahi “dolphin” in the south the Atlantic Bottlenose Dolphin is called a “porpoise”). Perfect looking and mouth watering!

  • Is this cooking or a chance for you to add an unnecessary and obnoxious soundtrack
    No reason for it
    Now I apologize if you had a fkn band in the kitchen
    No one opens a clip praying for added noise Opening it to learn how to fix GD g/mole.

  • This is actually really close to how we prepare fish tacos here in Baja California! nice and tasty. btw cant believe your husband doesnt like cilantro, its so delicious!

  • Laughed my a_ off when that cilantro got tossed in at you! This looks amazing, John! I have to make this for dinner tonight! Hmmm…..!!!

  • That looks so delicious.I have to try that. I love salmon. You and your sister make my day. I used to cook slot, but my are grown and have family of own. But I’ll keep on watching you. Keep doing what your doing. God Bless you and Cloud.

  • yyyaaasss, now we talking, will be getting taco shells ��today lolol �� the only thing in my kitchen I was missing. Can’t wait to try.

  • I’m not a good cook or chef but OMG what is with the salt and pepper added to almost everything about. Ina keeps saying for seasoning which I get but you’d swear to God no food has any taste or flavour without salt and pepper added.

  • alright. okay. this. is. actually. deliSSSSSHHHH! git damn!! So, I just have to change up a few things. I think I put quiet a bit of salt and I used sea salt. also, I changed up a bit the marinate sauce. I added some good ol old bay seasoning and some lemon pepper,but again I think I added too much salt or is it because I used sea salt? next time i’m just gonna leave lemon pepper out. anyways, it is DELISH!!! I could also change up the pico de gallo..find the right jalapeno and the right tomato.

  • “Oceans are for everyone”????? That is a bit rich coming from one of the world’s biggest polluters that withdrew from the Paris Accord on Climate change. The USA has lost all right to tell anyone what to do about the environment.

  • From Texas. This is horrifying to watch. Sour cream don’t go in guac! And it’s called a fucking tortilla. Not a taco. It’s not a taco without stuff in it.

  • I’ve worked as a chef for a few years and can agree with so much of what this lady is preaching when it comes to the fish, however she needs to improve on her sauce, tortilla and guacamole game. Might just be the American style of cooking though.

  • Good for him from refraining eating the (alchy-slaw) but I have a bottle of Corralejo in front of me and will have 2 shots before making this masterpiece! ������‍♂️����

  • Ian, how neat it is to be cooking right beside my queen of cooking, to my opinion. She’s so bubbly and been one of my first watches on the food network channel. I’m jealous. It’s a dream of mine. I hope I get this one day. Rachel you always bring the love of cooking out of me. Your fish looks scrumptious!!!

  • People, please always grill your tortillas, especially flour ones. Some people just throw them in microwave for a few seconds, NO. Flour tortillas are never cooked all the way when packaged, that is why they stick together, they are still raw and doughy.

  • That looks a lot like tilapia instead of mahi. growing up fishing in South Florida I can kind of spot when somebody is selling me tilapia or cod instead of grouper and that was definitely not mahi lol

  • Here in Mexico ���� we have a joke for tomato seeds. They say the tomato seeds are like the in-laws you don’t know what to do with them but they come inside anyway ��

  • 3:05 when she reaches into the oven to get her tortillas with her bare hands and remembers it’s supposed to be hot so she switches to the oven mitt lol

  • Thank you so much for your perfect recipe. My husband, who partly works in Los Angeles, asked me for fish tacos. I’ve tried to cook them here in Russia as you recommended and it works!

  • What happened to your potential series on chili varieties? That one episode you did helped me understand how to use them better, it was so helpful! This recipe looks so good. I made your chamoy for my family and they enjoyed it a lot. Thank you!

  • I can’t wait to make these! I make my chipotle sauce with 2 heaping tbsp mayo, juice from 1 lime, cilantro, 1/4 onion and 2-3 chipotle sand the adobo sauce place it all in the blender with salt n pepper. Its soo good! I dip deep fried battered shrimp in it too…

  • Everyone says that my mom’s coleslaw is the best they’ve ever had I have to agree. I’ll get her recipe and post it as soon as I see her.

  • Man, I love salt but let’s be honest, salmon rub had lots of salt, mashed avocados had salt and slaw had salt, to make matters worse, she even added more salt right at the end! Unnecessary!

  • Why is the world obsessed with everything having spice?!!? I don’t like spicy foods. Can’t eat it. I wonder what’s an alternative to using chipotle chili powder and Sriracha. I will also need a substitute for avocado. She really phoned it in when making that slaw. The Contessa sped through those ingredients.

  • How does her kitchen and stove always look brand its the first day she’s used the kitchen..everything always looks brand new.

  • I have tried this amazing fish tacos recipe. It is really amazing. Thanks for sharing this recipe. Also here i have a special fish tacos recipe. Check out the recipe here:

  • You would be great on Food Network as one of there TV Chefs
    All your recipes are delicious and well presented Love your funny personality along with your sister joking and just having a good time in the kitchen. You make me wanna be in the kitchen again ����‍♀️

  • A recipe made & explained in a simple easy way. Not to mention that I DON’T have to “deep fry” the fish. It’s Monday 6/22/20 & I’ll be doin this here fish taco thing for my Sunday dinner! 6/28/20 (Lord willing) Thank U for sharing, peace & blessings to U & yours! ����

  • I tried these tacos. Didn’t change or substitute any of the ingredients. On a scale of 1 to 5. It was a 3. There was something missing from it and it tasted a little plain to me. I’d say that its better if you add a little bit of olive oil to the rub. Also make sure that its a thin layer of rub not thick. Don’t add to much wine vinegar to the slaw because you have the tang coming from the limes in the avacado. You don’t want it to be too tangy. I tried it corn tortillas with Jarrittos. Add onion and other toppings to up the flavor profile.


  • I just discovered your channel, and you now have over 1 million subscribers. And I can see why! I was hooked after I watched your video on how to make different levels of hardboiled eggs. I love how detailed you are in your research and testing, but you don’t bore the viewer with a long drawn out background about it either. You have such great tips, and you know the science behind the foods you are using. I think the world was craving a food channel host like you!

  • I need to not watch Ina cooking the night before payday. All I have in the house right now is ramen and I’d really rather be eating what she’s making.:(

  • I just watched the Aaron Sanchez version before this, and he was like, “Don’t seed the tomato! That’s a gringado move.” Also if your guac turns brown u didn’t put enough acid in it. I always do lime and maybe a half tsp of white vinegar. When there isn’t enough brightness in it it has that cloying stuck to your mouth taste and feel of peanut butter or bananas, which I hate.

  • I grew up in a major US city that’s famous for having the best Mexican food outside of Mexico. I love Mexican food and can guarantee that no self-respecting Mexican would eat that mess.

  • It is guacamole because guacamole is as simple as adding lime and salt and pepper to mashed avocado. Also, Ina, guac isn’t supposed to have hot sauce. And don’t overload your tacos or else everything falls apart. Other than that it looks delicious. I love fish tacos with slaw.

  • Hi greets from Mexico, one interesting fact, about tortillas metaphorically we can split the country in two parts, in the Northern Mexico where I’m from we use the wheat flour Tortillas, and in the southern mexico they use the corn flour tortillas, even the ingredients are kinda different, here we use a lot beef meat, shrimp and fish; so in the south they use a lot pig meat, grasshoppers, worms, ants etc

  • Crazy inspiration, 100k subs 2 years ago and now 1.1M. Wow! Also inspired me to try it out in my own channel but with mango ��. Love guacamole ���� love from Hong Kong ��

  • Lime in the guacamole will kick up the flavor with the cilantro along with freshly diced tomatoes. Make sure you scoop out the seeds in the tomatoes first Romano tomatoes work best. Dice them finely. Also, if you bribe the fish first with the salt and chili seasoning an hour or so will really add flavor. Fresh lime juice in the brine helps with flavor as well.

  • Hi guys! Thanks so much for all of your support, love and kindness in helping to grow this channel. I appreciate it beyond words and can’t wait for the giveaway next week.:) Hope you enjoy this guacamole and Cinco de Mayo! xo Lisa

  • Just made this using chicken. It was okay. I guess I need to add more salt or something It needed more flavor.. I learned why not to add oil to my pan for the tortilla…smh

  • I’m writing down those spices that you put on that fish, because I cannot get past the taste of salmon.�� I’ll try to Dr it up exactly how you did, and if that doesn’t work, I’ll have to get some Orange Roughy! Lol Or where I’m from, Catfish or But I’ve had fish tacos before at a restaurant and loved them battered, so I’m going to try this healthier version & some slaw, Oh yeah! You know its 2am and I’m hungry!! ������������‍♀️

  • I make guacamole almost every week because my kids love carne asada. But I use red onions,cilantro, tomato,Serrano chili. And I squeeze a half a lemon �� but no garlic I never heard of that ingredient before I will try it next time ��

  • Good job on your video and hack that you maybe thought of my kids are growing so they want good but they are very picky but I’m still shir my kids will love this recipe

  • I made this recipe yesterday and it was so yummy. We don’t eat too much salt so I put just enough to be tasty for us, also added tomato and onion (chopped really small) to the avocado. Also just cabbage by itself and turn out amazingly good. We love it. I highly recommend it!

  • To make this even better, mash everything but the avocado and tomato in a bowl with a fork. This helps release juices and it makes the flavor so much better. It will also let you keep the lime out. Guacamole should never have lime in it. Add the avocado and mash, then fold in tomato. If you use the lime because you want to reduce browning, just put in the pit. Guac should be eaten quickly, so if you can’t eat all of this within a few hours, just make less.

  • Fish Tacos Crunch…
    Picture a hot summer day at the Hawaiian Islands Kona, or the Big Island of Honolulu, at the Huki Lau freshly Mahi-Mahi fish, beautiful limes, aromatic cilantro chopped up, spicy jalapeños, and the crunchiness of red cabbage, radish, scallion, and delicious avocados, tortillas, and home made cream, light, packed with flavors, simply the best Day of your life.. Aloha

  • If you’re not rich like me and don’t have an organic vegetable garden in your backyard, a house by the ocean and a friend with a yacht you can use to to catch fresh salmon, assistants to pick, prep and prepare all ingredients for your recipe, store bought is fine.

  • Omg water to the guacamole changed my life! Jk theres no reason to add water, water is hone for pathogens and disease, and it takes flavor away, literally no reason whatsoever to cool it with water.

  • 38K for an education and I totally did not think of the water over the guac or to save an avocado…and I majored in biology and minored in chemistry. I want a refund.

  • For those who have made this recipe how hot is a jalapeno in it? I know you take the seeds out but I just want the flavor not the hotness. Jalapenos are good in cornbread too.

  • I’m going to try this with lemon zest and lemon juice instead. Most fish tacos IN THE U.S. are made with fried fish. Love you Ina!

  • I’m new to your channel, but I’ve already made your green spaghetti. So good!!! I love your channel & watching how you really enjoy to cook. That really comes across. Tomorrow, I’ll be making your cucumber water. Can’t wait! Thx!!!

  • Hey Steph and Cloud how ya doin! I have to make this for my daughter and myself. We love salmon and love Mexican food so you get the best of both worlds! I’ll make it comfortable for my home lol. Take care and be well! ❤️❤️

  • I’m not kidding, I get hungry EVERY.SINGLE.TIME I watch your vids. My offspring hates fish and slaw, so I will need to make this when they are out of the house. Let’s see, what can I send the kid out for?

  • Well, you said “add fish”, the video says “1 lb Mahi-Mahi”.
    Those are the strangest looking Mahi-Mahi filets I have ever seen.
    Those are truly tilapia.
    Will try your recipe tonight, regardless. Thanks for sharing!

  • Wow amiga! Great great recipe i can’t wait to try. Hope you ladies are doing awesome and I hope mama is as well! Sending my love to you all��

  • Juicy is from Candy Crush, my kids hate fish, I’m hoping this will get them to eat it. Going to try tomorrow. Got to get everything first.

  • Love your recipes! By any chance do you have an agua de coco recipe? I can’t seem to get mine to be sweet but refreshing enough if that makes sense. Thanks!! ����

  • Your food �� looks so delicious I love everything you cook..You need a cook book already Amiga ❤️��everyone would buy it I know it..��..x

  • What a hippie…you know you’re in front of a perfect hippie when the “sustainable” comes out…tacos are Mexican right?..well…fish tacos most of the time in Mex are made with plain old tilapia…so why this woman chose an incredible expensive fish to make tacos with is beyond me….maybe because it’s sustainable

  • If you don’t have a jungle-sized garden to pick your yearly-grown FRESH luscious dill on a motorized golf cart driven by your trusted worker, store bought is fine… I guess.

  • Hi Stephanie, I have been watching you since right before the pandemic started. I would like to tell you and your sister that hearing y’all speak to each other reminds me so much of growing up in Texas. It puts a smile on my face. I love the way you cook. My mom was the best cook I knew. And now I am branching out on certain foods I never tried my hand at and am finding that with your good, easy to follow instructions I am surprising myself. Having a blast really taking my time and cooking delicious meals. So I want to thank you for motivating me in the kitchen!�� Oh, and just one question for now, which of the cooling racks on your storefront is the one you use to heat up your tortillas on the stovetop? Thanks in advance

  • Love it! Gotta make these fish tacos with or without avocados they look delicious! Keeper recipe! The colors look amazing in contrast to the tortilla. Thanks John.

  • Aww, I had some salmon in the freezer and just used it to make my �� ��doggies snack �� cookies, bummer! I’m going to buy some more!! These �� look so yummy! Am I going to cough when the salmon blackens? That’s what usually happens to me ��. You lovely ❤️ ladies are so considerate �� of your viewers with all the options you offer!! Oh my goodness!! I’ve been lost in the food! Did you really pass 500,000 subs??? ☮️ Peace and �� love from Kimberly in South Dakota ��❤️

  • That looks so delicious!! I’m going to make this! I’m just not going to add so much salt, and definitely not sprinkle on salt on top of the taco in the end

  • OMG I was thinking why did she leave the hair on the taco!!! �� it was my phone. Anyway recipe looks so amazing but seriously when is your food not amazing mujer!❤️❤️❤️❤️

  • My Husband was in the Best Mood after he ate these tacos!! Chipotle, Dill, Cucumber, LIme, it was a party in my mouth! Thank you Ida they were Delicious!!!

  • My boys been asking me to make salmon for a while now. We tried it once and they loved it. So this recipe was a blessing in disguise, Yayerr!�� Now I can make salmon for dinner..whoo-wee! You 2 are so down to earth, reminds me of my sisters when we get together and cook up a storm of delicious food for our gatherings. Happy taco Tuesday ladies!������

  • Girl, if you have haters coming after you you HAVE to ignore them. Otherwise, they get off on the attention they seek by acknowledging them. Hit that block button!!!

  • It looks really good it if your putting this muc effort go ahead and make fresh home made hard shells it takes no time to fry up corn tortillas other wise looks delicious

  • Eeehhhyy. I made Blackened tilapia tacos lastnight with lime cilantro slaw and a chipotle sour cream. But these salmon ones look really good! Ima have to try these next time!

  • I could not find Mexican oregano in any stores in my area, so I ordered some from Amazon and it is amazing!!! I love cilantro. I do my snacking during the movie.

  • It is so sad that some people don’t like cilantro. I cuckoo for it. I don’t use it a lot when I’m cooking with my mom or I’ll just put some in half. She is allergic to it.