Chimichurri Salmon Tacos with Cilantro Pineapple Slaw

By Tori Cooper
April 14, 2017
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Author Notes: These tacos are packing some fresh and vibrant flavors. Pan grilled salmon gets marinated in a fresh chimichurri and paired with a simple cilantro pineapple slaw. Don't forget the guac!Tori Cooper

Serves: 6

Ingredients

Chimichurri

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 teaspoons jalapeno pepper, minced
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons fresh oregano, minced

Cilantro Pineapple Slaw + Tacos

  • ~Cilantro Pineapple Slaw:
  • 2 cups napa cabbage, shredded
  • 1 cup diced pineapple chunks
  • 1 small onion, thinly sliced
  • 1 large carrot, grated
  • 2 tablespoons fresh cilantro, diced
  • 1 teaspoon lime juice
  • 2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • ~Tacos:
  • 6 - 8 medium flour tortillas
  • 1 1/2 pound skinless salmon fillet
  • 1 tablespoon olive oil
  • (optional)
  • sour cream + guacamole

Directions

Chimichurri

  1. Whisk together the vinegar, oil, lime juice, salt, and garlic in a medium mixing bowl. Add the jalapeno and herbs and stir well. Reserve about 1/3 cup of mixture for later and add the salmon to the bowl. Place in fridge to marinadt for at least 1 hour and up to 48 hours.

Cilantro Pineapple Slaw + Tacos

  1. Cilantro Pineapple Slaw:In a large mixing bowl toss together the cabbage, pineapple, onion, and carrots. Whisk the other ingredients in a small bowl and pour them over the slaw. Gently stir to combine well then cover and store in fridge for at least 1 hour and up to 48 hours also.
  2. Tacos: After the salmon has marinated, heat the oil in a medium frying pan over medium high heat and lay the salmon in the pan and cover with lid. Cook on both sides for about 5 minutes until done, then remove from pan and cut into small pieces. Use a rubber spatula to scrape out any liquid in the pan, then lay the tortillas a few at a time in the pan to warm them. Fill the tortillas with the salmon and slaw and top with extra chimichurri, sour cream, and guacamole if desired.

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