When I noticed cilantro salad dressing at Trader Joe’s (in the refrigerated section), I built our whole Taco Tuesday meal around it. It happened that Tuesday was the only night my beau would be home for supper all week, which means all other meals were likely to be heavy and indulgent. By using salmon as the base for the tacos meant I could at least offer one healthier meal for the week.
Start by roasting salmon with salt, lime, and a drizzle of Trader Joe’s jalapeño sauce. Remembering I had that jalapeño sauce was key. It’s perfect. While the salmon is cooking, you’ll have about 20 minutes to get everything else together and you won’t even need that much time. Mix shredded cabbage (or broccoli slaw…or any other slaw mix) with the cilantro dressing. Slice an avocado. Crumble some cotija cheese. These are all the toppings you need.
This salmon tasted SO good. It’s great inside a taco, but it’s also delicious served over rice. This is not a taco that requires a ton of toppings, but when the toppings jive as well as these do, it’s perfect. I’m really discovering a deep love for this TJ’s jalapeño sauce. It totally makes this salmon pop. Maybe it’s because I used different sauces, but these fish tacos felt way different than the norm (which I usually prepare with tilapia and traditional taco seasoning). It’s a change-up I’m not at all opposed to.