Grilled Salmon Tacos Recipe
Atlantic Salmon, miso-ginger coleslaw, pico de gallo, fresh house made guacamole, grated queso fresco, cilantro and southwest crema. GF on corn tortillas.
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Ingredients
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Taco Ingredients
Method
Cooking Directions
- 1
- 2
Make the Miso-Ginger Coleslaw
In a large bowl, combine miso paste, grated ginger, lime juice, salt, and black pepper. Add shredded cabbage and carrots, and toss until well coated. Set aside to marinate for at least 10 minutes.
- 3
Warm the Tortillas
Warm the corn tortillas on the grill for about 30 seconds on each side or until pliable.
- 4
Assemble the Tacos
Flake the grilled salmon into large pieces. On each tortilla, layer some miso-ginger coleslaw, flaked salmon, pico de gallo, a dollop of guacamole, and sprinkle with queso fresco and cilantro. Drizzle with southwest crema.
- 5
Serve
Serve the tacos warm with lime wedges on the side.
