Salmon Tacos with Tomatillo-Avocado Slaw

Tuesday, November 6, 2012
These Salmon Tacos have become a staple in our household.  I originally found the recipe back in the Summer of 2010 when I was introduced to the wonderful cupcakes and cashmere, and decided to try it out.  Since, I have made these about a dozen time and each time is delicious.
  {One of the previous Salmon Taco making back in March}
Please see Cupcakes and Cashmere’s blog post about the salmon tacos {here}.
And recipe link from the Food and Wine website {here} and  below {with Tara changes}:
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  1. 1 teaspoon 1/4 ground cumin
  2. 1 teaspoon 1/4 cup chili powder
  3. 1 teaspoon 1/2 cup brown sugar
  4. 1/4  teaspoon 1 cup finely ground coffee
  5. Salt and freshly ground pepper
  6. Two 8-ounce 5 skinless, center-cut salmon fillets
  7. Extra-virgin olive oil, for brushing
  8. 2 3 tomatillos, husked and quartered
  9. 2 tablespoons 1 cup chopped cilantro
  10. 1 small jalapeño 2 Serrano peppers, seeded and quartered
  11. 1 garlic clove
  12. 6 tablespoons sour cream
  13. 12  ripe Hass avocado—1 halved, peeled and pitted, 1 cut in to strips for taco toppping
  14. 1 head of green cabbage and 1 head of red cabbage,4 cups finely shredded
  15. 8 corn tortillas
  16. Hot sauce and lime wedges, for serving
  1. In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
  2. Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
  3. Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.{I have done this without putting oil and salt on the tortillas and it has tasted great- prefer whole wheat tortillas}
  4. Fill the tortillas with the salmon. Top with the cabbage slaw, and avocado strips and serve right away with the hot sauce and lime wedges.
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One of my best friends, Ashley was in town from Richmond and we decided to stay in and cook dinner.  I suggested Salmon Tacos and we gathered all the ingredients from the grocery store and stated cookin’!
 {Display of ingredients}
 {Throw all the ingredients in}
 {Blending the tomatillas, cilantro, garlic and Serrano peppers together}
 {Final blending of the tomatilla sauce}
 {Cooking the Salmon}
 {Colorful Slaw}
 {Brushing the tortillas with olive oil}
 {Warming the tortillas}
 {The spread}
{Delish}
We had a box of red wine, Amy Winehouse Pandora and homemade salsa made by Ashley to help us through the cooking process.  The tacos turned out great, as they do each time and were extremely yummy. Can’t wait to make these again!
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