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Sweet & Spicy Salmon Tacos


¼ cabbage (green and/or red), finely shredded

2 carrots, grated

½ C sour cream

½ C mayonnaise

¼ C lime juice

½ C coriander leaves

½ t salt

½ t cracked black pepper

2 T Mexican (or Taco) seasoning

600-700g salmon fillet, boneless, skinless

2 T olive oil

8 corn or flour tortillas

1 C finely diced mango

¼ C finely diced red onion

½ t crushed chilli

1 garlic clove, minced

1 T lime juice



  1. Combine first 8 ingredients and 1 T Mexican seasoning blend in a bowl. Cover and chill until ready to serve.
  2. Sprinkle salmon with remaining 1 T seasoning blend. Heat oil in a large nonstick frypan over medium-high heat. Add salmon and cook 4 to 5 minutes on each side or until done. Break into small pieces.
  3. For Pico de Gallo, combine mango, red onion, chilli, garlic and lime juice in a bowl.
  4. Heat tortillas according to package directions. Fill tortillas with cabbage mixture and salmon, top with Mango Pico de Gallo, and serve immediately.


Serves 4

Recipe adapted from


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