Sunday, July 15, 2012
Salmon Tacos Topped with Creamy Coleslaw
Frontier Mexican Seasoning (or Taco Seasoning if you don't have this)
Salt (unless you use taco seasoning, then skip)
1/2 tsp cayenne pepper
1/2 head of cabbage, washed and shredded
1 small red onion, diced
3-4 green onions, sliced (with green part)
1 Anaheim pepper, diced
1/2 c. fresh cilantro
1/2 cup sour cream
Salt to taste
Sugar to taste
10 flour tortillas (6 inch), warmed
1 jalapeno pepper, sliced (and seeded)
Favorite salsa or homemade pico de gallo
Monterey Jack cheese, shredded
Sprinkle Mexican Seasoning generously on salmon filet. Juice the lime -- save the juice and use the pulp to spread over the salmon (add additional cayenne pepper for extra heat). Salt salmon to taste. Allow the salmon to come to room temperature while heating the gas grill.
In the meantime, make the coleslaw. Mix cabbage, red onion, green onion, Anaheim pepper, and fresh cilantro in a large bowl. Mix sour cream and lime juice (from fresh lime) until completely mixed. Sour cream should be creamy and not too runny. Add salt and sugar to taste. Mix sour cream dressing with coleslaw mix. Refrigerate until ready to use (you can make this ahead to allow flavors to blend).
Place 1/8 of the salmon (removing the skin) on a warm tortilla, top with coleslaw, jalapeno peppers, salsa (or pico) and cheese (if desired). To add more heat, put some hot sauce in the coleslaw or use a chipotle chili in the dressing.