GRILLED SALMON TACO’S

Print Friendly, PDF & Email

Grilled Salmon Tacos with Cilantro-Lime Slaw

You can use either the hard shell or soft tortillas to make this dish. I love to make tacos out of everything especially salmon. It is my all-time favorite fish to eat, not to mention how good it is for you. You can prepare the Cilantro LIme Slaw, Salsa, and Guacamole in the morning to save time.

I organized everything to make it easy and simple, starting with the ingredients you will need. Don’t let this long list scare you; most of them are pantry items that you probably already have. So double-check before you shop. Make your own list of ingredients to buy according to what you already have in stock.

Cilantro Lime Slaw

Ingredients

1 -1-pound bag  of slaw mix (organic bagged shredded cabbage and carrots)

2 tablespoons mayonnaise

3 Tablespoons extra-virgin olive oil

¼ cup fresh lime juice

1 tablespoon apple cider vinegar

2 tablespoons seasoned rice vinegar

1 teaspoon kosher salt

2 tablespoons finely chopped cilantro

2 tablespoons Italian parsley

3 scallions, chopped small

Instructions

Make sure to rinse the bagged slaw mix even though the bag may say it’s already rinsed. Spin dry or roll in a paper towel to dry.

Place the slaw in a large bowl.

In a separate bowl whisk together the mayonnaise, olive oil, lime juice, apple cider vinegar, rice vinegar, salt.  Add the cilantro, and scallions and, set the bowl aside. Store in the refrigerator until ready to use.  When ready to serve remove the chilled slaw from the refrigerator and pour the dressing and toss well. Correct seasoning adding more salt if neccessary.

Tomato Salsa

INGREDIENTS

12 Roma tomatoes

½ cup red onion, chopped small

¼ cup cilantro chopped small

2 scallions, finely chopped

2 tablespoons fresh lime juice

1 teaspoon kosher salt

1 jalapeño finely diced with the seeds

2 tablespoons extra-virgin olive oil

INSTRUCTIONS

Slice each tomato lengthwise, from top to bottom, remove seeds and core.

Slice the tomato into strips and chop it into ¼-inch pieces.

Place the chopped tomatoes, red onion, cilantro, scallions, lime juice, salt, jalapeño, and olive oil in a glass bowl, and mix well.

Cover in an airtight glass container and place in the refrigerator for at least 3 to 4 hours before serving. It should be served chilled

Sriracha Mayo

Ingredients  

1/3 cup Sriracha hot sauce

½ cup regular mayonnaise

Instructions

In a small bowl combine the Sriracha and mayonnaise; whisk together well. Pour into a needle nose bottle and refrigerate until ready to use.

Guacamole

INGREDIENTS

4 ripe avocados peeled, pitted, and cut into junks. (Save an avocado pit.

3 tablespoons fresh lime juice

¼ cup white onion diced small

1 jalapeño, seeds included, diced small

¼ cup finely chopped cilantro

1 teaspoon kosher salt

¼ cup lemon juice

INSTRUCTIONS

In a glass mixing bowl add the avocados and use a potato masher to crush them into small chunks. Add all of the rest of the ingredients and use a wooden spoon to mix together until combined.

If you don’t serve the guacamole immediately, add the avocado pit in the middle of guacamole, cover tightly with plastic wrap, and place in the refrigerator until ready to serve. Can be made up to 3 hours in advance and kept chilled.

 

INGREDIENTS FOR SALMON 

8 hard or soft taco shells

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1 lb. wild-caught salmon

3 tablespoons extra-virgin olive oil

GARNISH

1 jalapeño, seeds included, diced small

¼ cup finely chopped cilantro

4 fresh limes, cut into wedges

INSTRUCTION FOR THE SALMON

PREHEAT OVEN TO 200 F.

Hang the taco shells over the grates of the oven rack to heat them. If using soft tortillas wrap in kitchen towel and place in the oven.

Whisk the cumin, chili powder, garlic, onion powder, and salt. Rub the spice mixture on the top and sides of the salmon, not the skin side.

Heat a cast-iron skillet or heavy bottom skillet on medium heat for 3 minutes until hot. Add the olive oil and immediately place the salmon skin side down and cook without disturbing for 4 minutes, then flip and cook for 4 minutes on the other side.

Turn salmon over and cook for 2 more minutes on each side.

Salmon will be medium pink in the center. If you wish to make it well done, turn heat to medium and cook 2 additional minutes on each side.

Remove the fish and place it on a cutting board, tent with foil, and allow it to rest for 10 minutes. Slice the salmon in chunks.

TO ASSEMBLE

Remove the Cilantro Slaw from the refrigerator, add the dressing, and mix. Take out the Sriracha mayo and guacamole and place them on the counter.

Remove the taco shells from the oven and prop them up in a taco holder. I used my ceramic egg holder to prop mine.

Take a warm taco shell, add several pieces of salmon to the bottom of the shell. Add 3 tablespoons of guacamole over the salmon. Spread a serving of slaw, a sprinkle of cilantro and jalapeño, and a healthy squiggle of the Sriracha mayo over the top.

Serve with salsa and sliced lime wedges on the side!

 

 

INSTAGRAM @cristinacooks https://bit.ly/3cHzCVj

INSTAGRAM @flourish_bodymindsoul https://bit.ly/3pieDQd

FOOD IS MEDICINE FOR YOUR BODY

FOR YOUR BRAIN, HEART & GUT HEALTH!

EAT, AND LIVE “WELL”!

AMAZON   https://amzn.to/2

PART OF THE PROFITS FROM FFT GO TO “THE WOMEN’S ALZHEIMERS MOVEMENT”.

INSTAGRAM @flourish_bodymindsoul https://bit.ly/3pieDQd

FOOD IS MEDICINE FOR THE BODY!

EAT, AND LIVE “WELL”

ORDER MY NEW BOOK "FOOD FOR THOUGHT" BY CLICKING THE COVER BELOW

 

ORDER A "BIG BOWL OF LOVE" TO YOUR FRONT DOOR!

Cristina Ferrare's Big Bowl of Love

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *