Dry Rubbed Salmon Tacos With Tomatillo Avocado Slaw

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Oct. 03, 2010

Ingredients

Ground cumin 1 Teaspoon
Chile powder 1 Teaspoon
Brown sugar 1 Teaspoon
Finely ground coffee 1/4 Teaspoon
Salt To Taste
Freshly ground pepper To Taste
Skinless center cut salmon fillets 16 Ounce (2 Fillets, 8 Ounce Each)
Extra virgin olive oil
Tomatillos 2 , husked and quartered
Chopped cilantro 2 Tablespoon
Jalapeno 1 Small , seeded and quartered
Garlic 1 Clove (5 gm) , peeled
Sour cream 6 Tablespoon
Hass avocado 1 , halved, peeled and pitted (Ripe)
Finely shredded red cabbage 6 Ounce (2 Cups)
Finely shredded green cabbage 6 Ounce (2 Cups)
Corn tortillas 8
Hot sauce 1 Tablespoon (For Serving)
Lime wedges 4 (For Serving)

Directions

1. In a small bowl, stir the cumin with the chile powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.

2. Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro.jalapeho and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.

3. Preheat the oven to 300° Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.

4. Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1995Calories from Fat 756

 % Daily Value*

Total Fat 85 g130.8%

Saturated Fat 25 g125%

Trans Fat 0 g

Cholesterol

Sodium 1803 mg75.13%

Total Carbohydrates 202 g67.3%

Dietary Fiber 31 g124%

Sugars 25 g

Protein 116 g232%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet