Super easy salmon tacos with a mango citrus slaw. So simple yet so crazy delicious!
Pre heat your oven to 375 degrees.
Start by removing the skin from the salmon filets if they are skin on. Coat the filets with olive oil and season with Herbie's Jerk Seasoning, salt and pepper, to taste. Lay the filets out on a baking sheet lined with foil and bake for 10 minutes or until the salmon filets are cooked and flake apart.
Once you remove the salmon from the oven let them cool for a few minutes to cool. Then flake apart all the filets by using 2 forks to pull apart or use your hands. Reserve.
Crispy Taco Shell:
(Note* you can also fry these in oil and achieve similar results but they will most likely come out more flat like a tostada.)
Mango Citrus Slaw: Add the shredded green cabbage, red cabbage, carrots, diced mango, and cilantro to a large bowl and gently toss until well combined. In a separate small bowl, combine champagne vinegar, water, lemon juice, maple syrup, salt & pepper to taste and whisk until combined then add to the bowl with the slaw.
Jerk Aioli: Combine 1 tablespoon of Herbie's Jerk Seasoning, mayonnaise, lime juice, and salt to taste to a small bowl and whisk until well incorporated. Set aside for serving.
Assemble your tacos by putting the crispy wonton taco shell down first, then the jerk salmon, slaw, and a drizzle of the jerk aioli on top.