Perfect for a quick, weeknight meal with a bit flare. Enjoy this wild caught salmon tucked into a bed of warm tortillas, mango slaw and avocados.
Ingredients
- 1-2 Salmon Filets
- 1/2 cup diced mango
- 1 jalapeño, chopped with vines and seeds removed
- 2 tbsp sugar
- 1 tbsp water
- 1 minced shallot
- 1 clove of garlic, crushed
- 2 tbsp rice wine vinegar
- 1 c mayonnaise
- 1/4 cup chopped cilantro
- 1 Tbsp lime juice
- 3 scallions
- Salt and pepper to taste
Method
Marinate the thawed salmon in olive oil, season with salt and pepper. Grill on each side for 3-5 minutes. Set aside. Slice into strips.
Mango Slaw
Combine mango, jalapeño, vinegar, water, sugar , shallot and garlic in a saucepan. Place on a low burner to soften. Cover and continue to cook on low about 7 minutes. Place in a food processor and purée. Add the mayo for an easier blend. Stir in lime juice, cilantro and chopped scallions and season with salt and pepper to taste. Add 7 cups of shredded coleslaw mix and toss.
Assemble the tacos by warming corn or flour tortillas, place two strips of salmon, 2 tbsp coleslaw and two slices of avocado. Enjoy!
