Chipotle Grilled Salmon Tacos topped with Cilantro Cole Slaw
By blwashnock
This is a favorite for my sweetie and I at our cabin on Lake Superior.
1 Picture
Ingredients
- Chipotle Barbecued Fish:
- Large fish filet sliced into taco manageable pieces, approx. 1’x2’
- 1 chipotle pepper, chopped
- 1t sauce from chipotle pepper can
- 1 clove garlic, pressed
- Juice of one-half large lemon
- Juice of one-half small lime
- 2T olive oil
- 1T soy sauce
- 1/4t oregano
- Cilantro Cabbage Slaw:
- 4c packed, shredded red or green cabbage or combo
- ½ purple onion, sliced thin
- 1/2c vinegar
- 1/4c olive oil
- 1/4c fresh cilantro, chopped
- 1/4c sugar
- 1/2t salt
- 1/2t fresh ground pepper
- 12 flour tortillas, brush or sprayed with a little oil and grilled for about 45 seconds on each side.
Details
Servings 12
Level of difficulty Average
Preparation time 45mins
Cooking time 5mins
Cost Budget Friendly
Preparation
Step 1
Place of the chipotle marinade ingredients in a blender and then process. Now place in a plastic bag or shallow dish with the fish and marinate for 15 minutes while you're preparing the slaw.
Step 2
Combine cabbage and onion. Blend remaining ingredients thoroughly and toss with cabbage mixture. Let stand for at least 1/2 hour while you're getting ready to grill the fish.
Step 3
On a grill at about a medium-high heat place fish pieces onto and enamel-coated grill topper and grill until they get a nice brown coating. Flip fish over and finish - do not over cook.
Step 4
While grilling the fish, if you have room on your grill, spray the tortillas with oil on each side and grill for about 45 seconds on each side to desired texture.
Step 5
Now stack a tortilla with fish and the slaw and enjoy with the one you love!
You can certainly use any fish that you can grill. I've used white fish before but I prefer the texture of the salmon for this.
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