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
◦ � cup olive oil
◦ � cup lemon juice
◦ 2 tablespoons lime juice
◦ 3 chipotle peppers plus 2 teaspoons adobo sauce
◦ 3 tablespoons reduced-sodium soy sauce
◦ 2 cloves garlic, minced
◦ � teaspoon dried oregano
◦ 3 pounds salmon fillets (about 1 inch thick)
Slaw:
◦ � cup cider vinegar
◦ � cup olive oil
◦ 3 tablespoons sugar
◦ � teaspoon salt
◦ � teaspoon pepper
◦ 2 cups shredded red cabbage
◦ 2 cups shredded green cabbage
◦ � medium red onion, thinly sliced
◦ � cup fresh cilantro leaves, chopped
Assembly:
◦ 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
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