Salmon Taco Recipe
Grilled. Three crispy corn tortillas stuffed with pico de gallo, cole slaw, and comeback dressing served with rice and beans.
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Ingredients
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Taco Components
Sides
Method
Taco Assembly
- 1
Prepare the Salmon
Preheat the grill to medium-high heat. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Grill the salmon for about 4-5 minutes on each side or until it flakes easily with a fork. Remove from the grill and let it rest for a few minutes before flaking it into bite-sized pieces.
- 2
- 3
Assemble the Tacos
Take a warm tortilla and layer it with a portion of the grilled salmon, followed by pico de gallo, cole slaw mix, and a drizzle of comeback dressing. Repeat this for the remaining tortillas.
Sides Preparation
- 4
Prepare the Rice
Cook the rice according to package instructions. Typically, this involves rinsing the rice, boiling water, adding the rice, reducing to a simmer, covering, and cooking for about 15 minutes or until the water is absorbed.
- 5
Heat the Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through, about 5-7 minutes. You can add a little water if the beans are too thick.
