Grilled Salmon Soft Tacos
Eat them for breakfast, lunch, and dinner. Why not?
Is it just mine, or does the entire neighborhood show up to your house when it's Taco Tuesday? You have to be ready! Here's a recipe to satisfy everyone.
Fresh, crunchy cabbage sliced thin and massaged with salt. Roughly chopped cilantro adds flavor. Protein? Dealer's choice. While we love a carnita, pollo, or asada taco, let's try something different this week with this grilled salmon taco.
This succulent sockeye salmon pairs beautifully with your favorite taco toppings and turns a simple dish into a gourmet experience. The recipe takes less than 30 minutes to come together and is one you'll be repeating next Tuesday, and maybe Wednesday, too.
- 4 4-ounce sockeye salmon fillets, cut in long strips
- 2 tablespoons salmon rub seasoning
- 1 cup cilantro
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 whole carrot, shredded
- 14 cup canola-based mayonnaise
- 14 cup green sauce or salsa verde
- 5 dashes chipotle pepper sauce
- 4 soft tortillas
- Heat the grill over medium heat. Lay aluminum foil over the grill and spray with non-stick cooking spray. When the grill is hot, lay the salmon fillets over the foil and sprinkle with the salmon rub seasoning. Cover and grill until cooked through. Check to ensure they are not over done. About 7-8 minutes.
- Distribute shredded cabbage, carrots, and cilantro into the soft taco shells. Set aside.
- In a small bowl, whisk together mayo, green sauce, and chipotle sauce to make an aioli. Set aside.
- Once the salmon is done, remove from the grill and allow to rest for 5 minutes, tented with foil. Place the salmon into tortillas with vegetables. Drizzle the green sauce aioli over the top.
AUTHOR
The Copper River Prince William Sound Marketing Association is a regional seafood development association. They are a fishermen-funded non-profit and work on behalf of 560 drift and set gill net fishermen in South Central Alaska. Telling the story of wild salmon from wild places and the people who harvest them is their primary function.
