Salmon Tacos with Citrus Slaw and Sriracha Crema
A bright, light taco that really highlights the delicious fish you cook on your grill.
Equipment
- Smoker grill
- a square of butcher or parchment paper
Ingredients
Grilled Salmon
- 2 portions salmon you can easily adapt to use other fish or seafood
- ½ lime, juiced
- your favorite spicy seasoning like my Spicy Bloody Mary rub
Citrus Slaw
- ¼ head green cabbage, chopped into small pieces
- 2 tbsp thinly sliced red onion
- 2 tbsp thinly sliced red bell pepper
- 1 tbsp fresh jalapeno, diced
- ½ lime, juiced
- 1 tsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp honey
Sriracha Crema
- ¼ cup sour cream
- ¼ cup mayo
- ½ lime, juiced
- 4 tbsp sriracha
- ¼ tsp honey
- cilantro leaves for garnish
- fresh tortillas
Instructions
Prepare Salmon
- Preheat grill to 375°.
- On a square of parchment or butcher paper, squeeze lime juice on salmon.
- Season liberally with your selected spicy seasoning.
- Place parchment and fish in grill and cook until it reaches an internal temperature of 130°.
Make Slaw
- In a bowl, combine all ingredients.
- Stir well and season to taste. Set aside.
Make Crema
- In a bowl, combine all ingredients.
- Stir well and season to taste. Set aside.
Assemble Tacos
- Cook tortillas according to directions.
- Assemble tacos by putting a tablespoon full of crema on each tortilla.
- Top with a handful of slaw.
- Add about 1/2 a cup of cooked salmon (flaked into chunks) per taco.
- Top with a squeeze of lime and a few cilantro leaves, if desired