Spicy Salmon Fish Tacos from Dietician Malina Malkani

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  • ¼ cup scallions, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 teaspoon lime rind, grated
  • 1 ½ teaspoons lime juice, freshly squeezed
  • ¼ teaspoon salt
  • 1 garlic clove, minced


  • 3 teaspoons prepared Cajun Seasoning
  • 1 ½ pounds salmon fillets
  • Cooking spray
  • 8 6-inch tortillas
  • 2 cups purple cabbage, shredded
  • 1 avocado, chopped


  1. Preheat the oven to 425 degrees F.
  2. Prepare the cream: combine the first 8 ingredients in a small bowl, mix well and set aside
  3. Prepare the tacos: sprinkle the Cajun Seasoning evenly on both sides of each fish fillet
  4. Place fillets on a baking sheet coated with cooking spray; bake for 18 minutes or until fish flakes easily when tested with a fork; place fish in a bowl and break into pieces
  5. Heat tortillas according to package directions.
  6. Divide fish evenly among the tortillas and top each with ¼ cup cabbage, some chopped avocado and 1 tablespoon cream.

Recipe courtesy for Malina Malkani.