Crispy Salmon Tacos

1. Lets start with salmon

Preheat your oven to 375°F (190°C). Pat the salmon dry with paper towels. Dredge each piece of salmon in corn starch, then dip into the liquid eggs and coat with a mixture of panko breadcrumbs, kosher salt, grated Parmesan cheese,all-purpose flour, ground black pepper, and Old Bay seasoning. In a large oven-safe skillet, heat canola oil over medium-high heat. . Add salmon skin-side down and cook for 2-3 minutes until the skin is crispy. Flip salmon and transfer skillet to preheated oven. Bake for 6-8 minutes until salmon is cooked through and flakes easily with a fork

2. Prepare the Coleslaw salad

Finely shred green cabbage, red cabbage, celery root, and carrot using a grater or mandoline slicer. Combine shredded vegetables with chopped baby dill, mayonnaise, bottled lime juice, and kosher salt in a large mixing bowl. Toss until well coated. Cover and refrigerate for at least 30 minutes before serving.

3. Make the Salsa

In a small saucepan, heat blended oil over medium heat. Add diced yellow onion, peeled garlic, carrot, red bell pepper, habanero pepper, and diced ginger. Sauté for 3-4 minutes until vegetables are softened. Stir in fresh orange juice, cider vinegar, frozen passion fruit pulp, water, bottled lime juice, ground black pepper, sweet paprika, and white granulated sugar. Bring mixture to a boil, then reduce heat and let simmer for 10-15 minutes until sauce thickens. Season with kosher salt to taste.

4. Assemble Tacos

Warm flour tortillas in a dry skillet or microwave. Flake cooked salmon into bite-sized pieces. Fill each tortilla with crispy salmon and coleslaw salad. Drizzle with habanero passion fruit sauce.

5. Serve and Enjoy

Garnish with additional fresh herbs or lime wedges if desired. Serve immediately and savor the flavors of these Crispy Salmon Tacos with Coleslaw Salad!