Apricot
Salmon Tacos with Miso Broccoli Slaw and Apricot Salsa
- Serves 4
Author Notes
The quintessential street food here in Los Angeles has got to be the taco. Just the thought of a fresh tasty taco off a truck produces a Pavlovian response for me. Knowing I can never make anything that would rival my favorite taco trucks, I decided to try taking the taco in a completely different, Asian influenced direction. The great thing about this recipe is that it comes together pretty quickly and can even be a great way to use leftover cooked salmon. The salmon can also be substituted with the protein of your choice, like chicken or tempeh. I made the salsa with fresh apricots because I happened to have a lot of them on hand, but it can be also be made with ripe mangos or peaches. —mela_lala
What You'll Need
Ingredients
-
1 pound
boneless salmon fillets, cut into 1 inch strips, sprinkled with salt and pepper
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1 tablespoon
olive oil
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8-12
corn tortillas
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2 cups
broccoli slaw (about 1/2 of a 12 oz package)
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1/2 cup
red onion, thinly sliced
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10
radishes, sliced
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1 tablespoon
miso
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2 tablespoons
mayonnaise
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1 tablespoon
rice vinegar
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1 teaspoon
sugar
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1 tsp
freshly grated ginger
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2 tablespoons
sesame seeds
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1 cup
fresh apricots (about 8), halved & pitted
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2
jalepenos, seeds removed
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1/4
red onion
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1/4 cup
cilantro
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juice of 1/2 lime
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1/2 teaspoon
salt
Directions
- To heat the tortillas, pour 1/2 inch water into the bottom of the steamer that is lined with a clean, heavy kitchen towel. Lay the tortillas on the towel and fold the edges of the towel over the tortillas to cover them. Cover the steamer with the lid and bring the water to a boil. Let the water boil for only 1 minute, then turn off the heat and let the tortillas stand in the steamer covered.
- Combined the miso, mayonnaise, rice vinegar, sugar and ginger together in a bowl tp make the dressing for the broccoli slaw and set aside.
- Put broccoli slaw, sliced onions, radishes and sesame seeds into a bowl. Toss to combine and set aside.
- Put apricots, jalepenos, onion, cilantro, lime juice and salt into the bowl of a food processor and pulse until the ingredients are chopped to a desired consistency, about 20-30 pulses.
- Heat the olive oil in a pan on high until it is almost smoking. Carefully place salmon pieces into the pan, skin side down. Cook for about 2-3 minutes and then shake gently to loosen the salmon from the pan. Flip the salmon pieces and cook the other side for 2-3 minutes. Remove from plan and set aside on a plate.
- Add the dressing to the slaw mixture and set aside.
- To assemble the tacos, put a piece of salmon on each tortilla and top with the slaw and salsa.
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