Ketchikan Tacos Recipe
Two flour tortilla tacos served with your choice of meat, pico de gallo, coleslaw & chipotle sauce. Halibut $28.95 / Salmon $26.95 / Chicken $21.95
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Ingredients
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Taco fillings and toppings
Method
Preparation and components
- 1
If making pico de gallo from scratch (optional): finely dice 2 medium tomatoes, 1/4 red onion, 1 jalapeño (seeds removed for less heat), 2 tbsp chopped cilantro, and 1 tbsp fresh lime juice. Mix with a pinch of salt.
- 2
In a bowl, combine pico de gallo (or use store-bought) and set aside.
- 3
Toss the coleslaw mix with the coleslaw dressing in a separate bowl. Refrigerate until ready to assemble.
- 4
Pat the protein of choice dry and cut into even portions suitable for two tacos.
- 5
Season the protein with salt and pepper. If using optional spices, add up to 0.25 tsp paprika or chili powder per 8 oz.
- 6
- 7
Warm the flour tortillas in a dry skillet for about 15-20 seconds per side, or wrap in a clean towel and microwave 20-30 seconds until pliable.
- 8
To assemble: place protein on each tortilla, top with pico de gallo, add a layer of coleslaw, drizzle with chipotle crema, fold and serve immediately. Serve with lime wedges if desired.