Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

Name: Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon brown sugar; 340 grams cups finely shredded red and green cabbages; 1 teaspoon chili powder; 2 Tbsps chopped cilantro; 8 corn tortillas; 1 garlic clove; 0 teaspoons finely ground coffee; 1 teaspoon ground cumin; 1 ripe Hass avocado—halved, peeled and pitted; 4 servings Hot sauce and lime wedges, for serving; 1 small jalapeño, seeded and quartered; 4 servings Extra-virgin olive oil, for brushing; 454 grams skinless, center-cut salmon fillets; 4 servings Salt and freshly ground pepper; 6 Tbsps sour cream; 2 tomatillos, husked and quartered

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw is a gluten free and pescatarian recipe with 4 servings. One serving contains 549 calories, 28g of protein, and 34g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It works well as a main course. This recipe is typical of Mexican cuisine. A mixture of tomatillos, cilantro, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground coffee you could follow this main course with the Coffee ‘tea’ Cakes as a dessert. If you like this recipe, you might also like recipes such as Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream, Potato Tacos with Avocado and Tomatillo Salsa, and Curry Rubbed Salmon With Napa Slaw.

Instructions

In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Chili Powder

Brown Sugar

Coffee

Cumin

Equipment you will use

Bowl

Brush the salmon fillets with olive oil and dredge them in the spice mixture.

Ingredients you will need

Salmon Fillets

Olive Oil

Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeo and garlic until smooth.

Ingredients you will need

Tomatillos

Cilantro

Garlic

Equipment you will use

Food Processor

Blender

Add the sour cream and process until smooth, then add the avocado and pulse until creamy.

Ingredients you will need

Sour Cream

Avocado

Transfer the dressing to a large bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Add the cabbage and toss to coat.

Ingredients you will need

Cabbage

Preheat the oven to 30

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Oven

Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil.

Ingredients you will need

Olive Oil

Wrap

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Grill Pan

Aluminum Foil

Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes.

Ingredients you will need

Salmon Fillets

Olive Oil

Equipment you will use

Grill Pan

Oven

Grill

Transfer the salmon to a plate and flake with a fork.

Ingredients you will need

Salmon

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.

Ingredients you will need

Lime Wedge

Hot Sauce

Tortilla

Cabbage

Salmon

Equipment

Ingredients

Servings:

1teaspoon

brown sugar 340grams

cups finely shredded red and green cabbages 1teaspoon

chili powder 2Tbsps

chopped cilantro 8

corn tortillas 1

garlic clove 0teaspoons

finely ground coffee 1teaspoon

ground cumin 1

ripe Hass avocado—halved, peeled and pitted 4servings

Hot sauce and lime wedges, for serving 1small

jalapeño, seeded and quartered 4servings

Extra-virgin olive oil, for brushing 454grams

skinless, center-cut salmon fillets 4servings

Salt and freshly ground pepper 6Tbsps

sour cream 2

tomatillos, husked and quartered

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.