“It’s a perfect recipe for the end of summer and back to school,” says Eric Adjepong, dad of daughter Lennox, 3.
“With its fresh and colorful ingredients, it’s a great dish to make with the kids to get them excited in the kitchen,” adds the Excellent chef Food Network alum and host Alex vs. Americaairs at 9 p.m. ET on Food Network and discovery+.
Salmon Tacos with Crispy Coleslaw from Eric Adjepong
1 package (16 oz) tricolor coleslaw mix
½ cup sliced green onions (from a bunch)
2 tbsp. chopped fresh cilantro
3 tbsp. white wine vinegar
2 tbsp. Granulated sugar
¼ tsp. crushed red pepper (optional)
1 tbsp. fresh lime juice (from 1 lime), plus 2 limes, quartered, divided
2½ tsp. kosher salt, divided
2¼ tsp. black pepper, divided
2 tbsp. granulated garlic, divided
2 tbsp. plus 1½ cups canola oil, divided
1 C. grounded ginger
4 skinless salmon fillets (6 oz) cut in the center, cut into 1-inch pieces. bands
½ cup cornstarch
½ cup all-purpose flour
12 corn tortillas (6 inch), warmed
1. Combine coleslaw mix, green onions and cilantro in a large bowl. Whisk together the vinegar, sugar, red pepper, lime juice, ½ tsp salt, ¼ tsp black pepper, 1 tsp granulated garlic and 2 tbsp oil in a separate bowl. Pour dressing over coleslaw; toss to evenly coat.
2. Combine ground ginger, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic in a small bowl. Evenly coat the salmon strips with the marinade.
3. Whisk together cornstarch, flour, and 1 tsp salt and 1 tsp black pepper in a baking dish. Coat salmon in flour mixture, shaking off excess.
4. Heat 1 ½ cups of oil in a large high-sided skillet over medium-high heat to 350°. Working in 2 batches, carefully place the salmon in the hot oil. Cook, turning occasionally, until golden brown, about 5 minutes. Remove from oil and place on a wire rack lined with paper towel. To serve, stuff warm tortillas with fish and coleslaw and a squeeze of fresh lime.
Quick advice! Make it ahead: Place the dredged fish strips on a baking sheet in the freezer until firm. Transfer them to an airtight container and freeze for up to 3 months. When ready to serve, add 5 minutes to the cooking time.
Active time: 30 minutes
Total time: 30 minutes