February Already?!!

Man, I can’t believe how quickly January has come and gone! Well, actually, I can. Month #2 of the sabbatical has started and that means we only have a few more days until we pick up our RV! This week will be a test of my organizational skills. At the moment, my To-Do list feels quite long, but I’m crossing off a few things every day. We will be definitely be almost ready-ish by Sunday Monday 🙂  Our medical travel insurance is sorted (we’re okay to injure ourselves rock climbing and cycling, but getting attacked by an orca while scuba diving is out), and I just found out that our bikes are completely covered by our home insurance (for theft or “mysterious disappearance”) while we’re travelling. Wahoo!!

Date Day this past weekend was a bit of a last-minute affair. Planning was minimal, but sometimes those simple meals are just what you need! Jonty made Blueberry Parfait again (we need to get our fill before we go 3 months without an oven!!) and I decided to make salmon tacos. I did a quick search for a cabbage slaw, and then just winged it. It was pretty tasty! Add a bit of guacamole and a smear of spicy Sriracha mayo, and dinner was good to go. Such a quick and easy meal!

ClimbEatCycleRepeat.com | Salmon cooking for tacos

ClimbEatCycleRepeat.com | Coleslaw and guacomole for tacos

ClimbEatCycleRepeat.com | Blueberry parfait

Salmon Tacos with Honey-Lime Slaw

  • Servings: 2
  • Difficulty: easy
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400 g salmon (skin removed), cut into 1-inch strips
Freshly ground pepper
Lime-infused sea salt

Honey-Lime Slaw
1/2 medium-sized head red cabbage, finely shredded
1.5 tbsp white wine vinegar
1 tsp liquid honey
Zest and juice of 1 lime
Handful of parsley, finely chopped

1 ripe avocado
2 tbsp red onion, thinly sliced
2 tbsp fresh lemon juice, or to taste
Lime-flavoured salt, finely chopped parsley

6 – 8 small corn tortillas, warmed
Sriracha hot sauce


For the Slaw, mix everything together and taste. It should have a nice zing to it. Add more of any of the seasoning to fit your taste. Let it sit in the fridge for at least an hour (longer if you can) to let the vinaigrette soak in.

For the Guac, I just mash everything together and taste, adding a bit more salt or lemon juice until I like the taste.

For the salmon, season both sides with salt and pepper. We have some lime-infused sea salt that went nicely with this meal. Heat a bit of oil in a non-stick frying pan over medium-high heat. Once hot, add the salmon strips to the pan, leaving some room around each one. Let cook for 2 – 3 minutes (until the salmon is cooked almost half-way through). Flip and sear the other side for 1 – 2 minutes more, or until your preferred level of done-ness.

Load up your tacos and liberally douse with hot sauce!!