Crunchy Slaw & Salmon Tacos


Crunchy Slaw & Salmon Tacos


  • 1 tsp. Ground Ginger
  • 2 1/2 tsp. Kosher Salt, divided
  • 2 1/2 tsp. Ground Black Pepper, divided
  • 2 tsp. Garlic Powder, divided
  • Four 6 oz. Salmon Fillets, cut into 1”–1”5 strips or
  • One + Half 14 oz. Blocks Extra Firm Tofu, cut the same way; wrap tofu in cloth to remove excess moisture for 5 – 10 min.
  • 1/2 cup Cornstarch
  • 1/2 cup White Whole Wheat or All Purpose or Almond Flour
  • 16 oz. bag Tri-Color Cabbage (Coleslaw mix)
  • 1/2 bunch Green Onions (3) thinly sliced
  • 2 Tbsp. Fresh Cilantro, chopped
  • 3 Tbsp. White Wine Vinegar or White (Clear) Balsamic Vinegar
  • 1 1/2 Tbsp. Raw Honey or Granulated Sugar
  • 1 tsp. Fresh Lime Juice (also 2 more limes wedged for serving)
  • 8 Tbsp. Avocado Oil, divided
  • 6” Corn Tortillas
  • Optional Additions: Diced Tomatoes, Salsa, Hot Sauce


  1. Make salmon rub by combining ginger, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. garlic powder in a small dish. Rub all over fish or tofu strips. Whisk cornstarch, flour, 1 tsp. salt, and 1 tsp. pepper together in a shallow tray.
  2. Dredge each fish or tofu strip through flour mixture, tapping off any excess. Transfer to a tray that will fit in the freezer; it’s ok to stack the strips. When finished, cover and place fish or tofu into the freezer for 15 – 20 min.
  3. Meanwhile, make crunchy slaw by tossing together cabbage, green onions, and cilantro in a bowl. In another bowl, combine vinegar, honey, lime juice, remaining salt, pepper, garlic, and 2 Tbsp. oil. Whisk to combine. Pour dressing over slaw mixture; cover and refrigerate until ready.

Balanced Habits Complete Meal Portions:

2 Unit Portion:
1 corn tortilla
3 oz. fish or 4 oz. tofu

3 Unit Portion:
2 corn tortillas
4.5 oz. fish or 6 oz. tofu

4 Unit Portion:
3 corn tortillas
6 oz. fish or 8 oz. tofu

5 Unit Portion:
3 corn tortillas (you don’t need more than 3 tortillas)
7.5 oz. fish or 8 oz. tofu