Email to Cat      

Grilled Chipotle Salmon Tacos

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"Take your taco Tuesdays to new heights! When fresh fish is available, I pull out this salmon taco recipe and fire up the grill."

List of Ingredients

â—¦ ¼ cup olive oil
â—¦ ¼ cup lemon juice
â—¦ 2 tablespoons lime juice
â—¦ 3 chipotle peppers plus 2 teaspoons adobo sauce
â—¦ 3 tablespoons reduced-sodium soy sauce
â—¦ 2 cloves garlic, minced
â—¦ ½ teaspoon dried oregano
â—¦ 3 pounds salmon fillets (about 1 inch thick)

Slaw:
â—¦ ½ cup cider vinegar
â—¦ ¼ cup olive oil
â—¦ 3 tablespoons sugar
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon pepper
â—¦ 2 cups shredded red cabbage
â—¦ 2 cups shredded green cabbage
â—¦ ½ medium red onion, thinly sliced
â—¦ ¼ cup fresh cilantro leaves, chopped

Assembly:
â—¦ 12 (6-inch) corn tortillas, warmed


Recipe

Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13 x 9-inch dish. Add salmon, skin side down. Turn the fillets to coat both sides; refrigerate, covered, for 30 minutes. Reserve remaining marinade for basting fish.

For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion, and cilantro; toss to coat. Refrigerate until serving.

Remove salmon from marinade; discard any remaining marinade in dish.

Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4 to 6 minutes longer or until the salmon just begins to flake easily with a fork, basting occasionally with the remaining marinade.

Break fish into bite-size pieces, removing skin if desired. Serve in tortillas with slaw.


Makes 12 servings