Grilled Salmon Soft Tacos
.
Yield
4 servingsPrep
10 minCook
8 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
red chile powder
|
* |
| 1 | tablespoon |
lime juice
fresh |
|
| ¼ | teaspoon |
kosher salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 16 | ounces |
salmon fillets
about 1-inch thick, skin on, about 4 each |
|
| 8 | each |
flour tortillas (8 inch)
whole wheat, warmed |
*
|
| Cabbage slaw | |||
| 2 | cups |
cabbage
finely shredded |
|
| ½ | cup |
sweet red bell peppers
thinly sliced |
|
| ⅓ | cup |
red onion
thinly sliced |
|
| 2 | tablespoons |
rice vinegar
seasoned |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| Cilantro crema | |||
| ½ | cup |
sour cream, light
|
|
| 3 | tablespoons |
cilantro
chopped fresh |
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | teaspoon |
serrano chiles
seeded and minced |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| Citrus salsa | |||
| 3 | each |
oranges
|
*
|
| 2 | each |
limes
|
|
| 1 | teaspoon |
cilantro
chopped fresh |
|
| 1 | teaspoon |
serrano chiles
seeded and minced |
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
red chile powder
|
* |
| 15 | ml |
lime juice
fresh |
|
| 1.3 | ml |
kosher salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 462.4 | ml/g |
salmon fillets
about 1-inch thick, skin on, about 4 each |
|
| 8 | each |
flour tortillas (8 inch)
whole wheat, warmed |
*
|
| Cabbage slaw: | |||
| 473 | ml |
cabbage
finely shredded |
|
| 118 | ml |
sweet red bell peppers
thinly sliced |
|
| 79 | ml |
red onion
thinly sliced |
|
| 3E+1 | ml |
rice vinegar
seasoned |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| Cilantro crema: | |||
| 118 | ml |
sour cream, light
|
|
| 45 | ml |
cilantro
chopped fresh |
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 5 | ml |
serrano chiles
seeded and minced |
|
| 0.6 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| Citrus salsa: | |||
| 3 | each |
oranges
|
*
|
| 2 | each |
limes
|
|
| 5 | ml |
cilantro
chopped fresh |
|
| 5 | ml |
serrano chiles
seeded and minced |
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 0.6 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Preheat grill to medium-high.
Combine oil, chile powder, lime juice, salt and pepper in a small bowl.
Rub the spice mixture liberally over salmon.
Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes.
Cut each fillet lengthwise into 2 pieces and remove the skin.
To serve, place 2 tortillas on each plate.
Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.
For the Cabbage Slaw:
Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.
For the Cilantro Crema:
Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.
Citrus Salsa:
With a sharp knife, remove the peel and white pith from oranges and limes and discard.
Cut the orange and lime segments from the surrounding membranes and coarsely chop.
Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.
