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Salmon Tacos with Citrus Cucumber Slaw




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 2-1/2 cups shredded green cabbage or other cabbage
• 1 medium cucumber, peeled (if desired), seeded, and cut into thin bite-size strips
• 1/2 cup orange juice
• 1/4 cup thinly sliced red onion
• 1 medium roma tomato, seeded and chopped
• 1 large fresh jalapeno pepper, seeded and finely chopped
• 2 tablespoons grapefruit juice
• 2 tablespoons lime juice
• 1-1/2 pounds fresh or frozen salmon fillets, about 1 inch thick
• 1 recipe Honey Marinade (see recipe below)
• 6 10-inch flour tortillas, warmed
• Fresh cilantro sprigs


Recipe



1. For slaw, in a large bowl combine cabbage, cucumber, orange juice, onion, tomato, jalapeno pepper, grapefruit juice, and lime juice. Cover and chill for 2 to 8 hours.
2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place in a shallow nonmetallic dish. Pour the Honey Marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for 2 hours, turning fish occasionally. Drain dish, discarding marinade.
3. Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Remove from grill. Cut into 6 serving-size pieces.
4. To assemble tacos, divide the fish among flour tortillas. Top with slaw; roll up tortillas. Garnish with cilantro sprigs. Makes 6 servings.
Honey Marinade: In a small bowl combine 1/4 cup honey, 1 tablespoon balsamic vinegar, 1 tablespoon cooking oil, 1 tablespoon water, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1 teaspoon ground red Chimayo or New Mexico-style chile pepper.