Wednesday, June 27, 2012

Salmon Tacos with Citrus Cucumber Slaw


Save the guilty feeling for the margaritas & enjoy the tacos!!

Kick your next Taco Tuesday up a notch by giving this version of fish tacos with a fun twist a try. These also go great with a margarita! Speaking of excuses to drink cocktails, I'm thinking I need to start sharing a few of those recipes sooo I should probably get started on experimenting and taste testing. Just saying … totally for blog purposes, of course.

Ok ... first off, we are going to use salmon. Salmon is a great source of omega-3, protein and amino acids (to name a few). The salmon is going to be paired with a light citrus cucumber slaw to die for!

Put on your sombrero and lets get cooking ....

Salmon Tacos with Citrus Cucumber Slaw

Prep Time: 30 minutes 
Marinate: 2-8 hours
Grilling Time: 8 minutes 


16 6-inch corn or flour tortillas, warmed (I used Mission Flaxseed & Blue Corn Blend Tortillas)
2 pounds salmon, preferably fresh (frozen will work also)

Ingredients for Slaw

1 medium cucumber* (peeled, optional), seeded and cut into matchstick-size pieces
2½ cups shredded green cabbage (or red)
¼ cup red onion, thinly sliced
1 medium plum tomato, seeded and chopped
1 large jalapeño pepper, seeded and minced (**see below)
½ cup orange juice
2 tablespoons lime juice
¼ teaspoon sea salt
1/8 teaspoon black pepper

Ingredients for Honey Marinade

¼ cup honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground red pepper


Cut all veggies.

In a large bowl combine cucumber, cabbage, onion, tomato, jalapeño pepper, orange juice and lime juice. Season to taste with salt. Cover and refrigerate 2 to 8 hours.  The longer you let it sit the more the flavor absorbs in the slaw. 


Make marinade by combining honey,balsamic vinegar, olive oil, water, cumin, coriander and ground red pepper. 

TIP 1: If you do not have ground red pepper, place red pepper flakes in coffee grinder and grind to a powder. 

TIP 2: Place a ziplock bag in any container to stabilize it upwards for easy access and no mess!

Season fish with ¼ teaspoon salt and 1/8 teaspoon pepper.  Place fish in a ziplock bag set in a shallow dish. Pour Honey Marinade over fish. Seal bag and turn to coat fish. Marinate in the refrigerator for up to 2 hours, turning occasionally. 

Preheat grill to medium. Place fish on greased grill rack over heat. Cover and grill for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through grilling.  Remove from grill and break into pieces. 
To warm tortillas: Wrap tortillas tightly in foil. Place on edge of grill rack; heat for 10 minutes, turning once OR in an un-greased pan for 10-15 seconds per side. 

To serve, place some of the slaw on a tortilla and top with some of the salmon. 

Makes 8 (2-tortilla) servings.
Nutrition Facts per Serving: 315 cal., 9 g total fat (1 g sat. fat), 62 mg chol., 225 mg sodium, 32 g carb., 4 g dietary fiber, 26 g protein. Exchanges: 1.5 starch, 3 lean meat, 1 vegetable, 0.5 fat. (Source: Greenwise Market)
Make-Ahead Tip: Refrigerate slaw and marinade, covered, up to 1 day.

**Be very cautious when handling any type of hot peppers.  They contain volatile oils that can burn your skin and eyes, avoid skin contact with chiles as much as possible. When working with peppers, I suggest wearing plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Listening to: Alex Clare - Too Close
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