Chimichurri Salmon Tacos With Cilantro Pineapple Slaw Recipe

Name: Chimichurri Salmon Tacos With Cilantro Pineapple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chimichurri; 1/4 cup apple cider vinegar; 1/2 cup olive oil; 1 teaspoon lime juice; 1 teaspoon salt; 2 cloves garlic, minced; 2 teaspoons jalapeno pepper, minced; 2 tablespoons fresh parsley, minced; 2 tablespoons fresh oregano, minced; Cilantro Pineapple Slaw + Tacos; ~Cilantro Pineapple Slaw:; 2 cups napa cabbage, shredded; 1 cup diced pineapple chunks; 1 small onion, thinly sliced; 1 large carrot, grated; 2 tablespoons fresh cilantro, diced; 1 teaspoon lime juice; 2 tablespoons olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon maple syrup or honey; ~Tacos:; 6 - 8 medium flour tortillas; 1 1/2 pound skinless salmon fillet; 1 tablespoon olive oil; (optional); sour cream + guacamole

Servings: persons

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

1
["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: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.", "Tacos:
2
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.
3
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."]

1354

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 26 ingredients. The key ingredients include: Chimichurri, 1/4 cup apple cider vinegar, 1/2 cup olive oil, 1 teaspoon lime juice, and more.

Yes, Chimichurri Salmon Tacos With Cilantro Pineapple 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.

Chimichurri Salmon Tacos With Cilantro Pineapple Slaw

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