Grilled Salmon Tacos With Red Cabbage Slaw Recipes

Steps:

• Prepare the cabbage slaw. Put the cabbage, carrots, and scallions in a large mixing bowl.
• Add the Green yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor. Blend it up until smooth, 30 seconds to 1 minute.
• Pour the Greek yogurt sauce over the cabbage mixture and toss everything together. Set aside or put in the fridge while you grill the salmon.
• Heat your grill or grill pan on medium high heat.
• Marinate the salmon in lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper as the grill heats up. When the grill or grill pan is hot, spray with a little oil and place the salmon skin side up, diagonally on the grates. Cover and cook for 5 to 8 minutes, possibly a little more, depending on the thickness of the fish.
• Flip the salmon and cook skin side down for another 1 to 2 minutes.
• Heat up the corn tortillas directly on the grill, a gas stove burner, or in a cast iron pan.
• Flake the salmon a bit with a fork and put a few pieces on each tortilla.
• Add some slaw, avocado slices, fresh herbs, and a generous squeeze of lime juice.

Steps:

• Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
• Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
• Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
• Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
• Heat tortillas in the preheated oven until warmed through, about 5 minutes.
• Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

Steps:

• Thaw fish, if frozen.
• Rinse fish; pat dry. Set aside. In covered small saucepan cook potatoes in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.
• In small bowl combine chipotle chile pepper, sugar, and 1/4 teaspoon of the salt. Rinse fish; pat dry. Measure thickness of fish. Rub chile pepper mixture into fish.
• Grill fish on greased rack of uncovered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning fish after half the grilling time.
• Cool slightly. Break fish into chunks.
• In medium bowl combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onion, and cilantro; toss gently to coat.
• Divide fish mixture among tortillas.
• Top with sour cream; fold tortillas.
• Serve with lime wedges.