"All The Rage" Grilled Salmon Soft Tacos - With Cra

Name: "All The Rage" Grilled Salmon Soft Tacos - With Cranberry Deli Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Serves 4; 2 Tbs extra virgin olive oil; 1 Tbs ancho or New Mexican chili powder; 1 Tbs lime juice; 1/4 tsp sea salt; 1/4 tsp freshly ground pepper; 4 4-ounce wild salmon fillets 1-inch thick , skin on; 8 6-inch corn or flour tortillas (warmed); Cranberry-Deli Slaw:; 2 Tbs red wine vinegar; 1 Tbs apple cider vinegar; 1 Tbs honey; 1 Tbs spicy or Creole mustard; 2 medium unpeeled Gala, red delicious or Fuji apples, cored quartered and thinly sliced crosswise.2 Tbs fresh lemon juice; 3 cups coarsely shredded red cabbage; 2 cups coarsely shredded green cabbage; 1 cup dried cranberries; 3/4 cup pecan halves, toasted; to taste: salt and pepper.

Servings: persons

Serves 4
2 Tbs extra virgin olive oil
1 Tbs ancho or New Mexican chili powder
1 Tbs lime juice
1/4 tsp sea salt
1/4 tsp freshly ground pepper
4 4-ounce wild salmon fillets 1-inch thick , skin on
8 6-inch corn or flour tortillas (warmed)
Cranberry-Deli Slaw:
2 Tbs red wine vinegar
1 Tbs apple cider vinegar
1 Tbs honey
1 Tbs spicy or Creole mustard
2 medium unpeeled Gala, red delicious or Fuji apples, cored quartered and thinly sliced crosswise.2 Tbs fresh lemon juice
3 cups coarsely shredded red cabbage
2 cups coarsely shredded green cabbage
1 cup dried cranberries
3/4 cup pecan halves, toasted
to taste: salt and pepper.

1
The Soft Salmon Tacos:
2
1. preheat grill to medium high
3
2. Combine oil, chili powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin side down, , until it is just cooked through: about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
4
3. To serve: Place 2 tortillas on each plate. Evenly divide the salmon and top with Cranberry/Deli slaw.
5
Making the Slaw:
6
1. Whisk both vinegars and mustard in small bowl.Gradually whisk in the honey and olive oil.
7
2. Toss apples with lemon juice , shredded cabbage and dried cranberries. Add dressing and toss Add salt and pepper to taste Stir in pecans, Refrigerate the salad, time permitting and toss again before serving.

1824

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Serves 4, 2 Tbs extra virgin olive oil, 1 Tbs ancho or New Mexican chili powder, 1 Tbs lime juice, and more.

Yes, "All The Rage" Grilled Salmon Soft Tacos - With Cranberry Deli Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"All The Rage" Grilled Salmon Soft Tacos - With Cranberry Deli Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions