Salmon Fish Tacos with Asian Slaw
These quick fish tacos made with seared salmon have an Asian flair thanks to a simple marinated sesame-soy slaw.

Whisk vinegar sesame oil sugar soy sauce and lime juice together in large bowl.

Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.

Meanwhile heat olive oil in a skillet over medium-high heat.

Season salmon with salt and pepper and place in the hot skillet.

Saute until salmon is golden brown and flakes easily with a fork 3 to 4 minutes per side.

Remove from heat and flake.

Heat tortillas in a dry skillet over medium-high heat until slightly crispy 30 to 60 seconds per side.

Drain slaw mixture then spoon into the center of each tortilla and add flaked salmon on top.