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
Ingredients
- Chimichurri
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1/4 cup apple cider vinegar
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1/2 cup olive oil
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1 teaspoon lime juice
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1 teaspoon salt
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2 cloves garlic, minced
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2 teaspoons jalapeno pepper, minced
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2 tablespoons fresh parsley, minced
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2 tablespoons fresh oregano, minced
- Cilantro Pineapple Slaw + Tacos
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~Cilantro Pineapple Slaw:
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2 cups napa cabbage, shredded
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1 cup diced pineapple chunks
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1 small onion, thinly sliced
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1 large carrot, grated
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2 tablespoons fresh cilantro, diced
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1 teaspoon lime juice
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2 tablespoons olive oil
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3 tablespoons apple cider vinegar
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1 tablespoon maple syrup or honey
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~Tacos:
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6 - 8 medium flour tortillas
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1 1/2 pound skinless salmon fillet
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1 tablespoon olive oil
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(optional)
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sour cream + guacamole
Directions
- Chimichurri
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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
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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.
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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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