Grilled Salmon Tacos
Grilled salmon tacos with onions, cilantro and sriracha aioli
Servings 4
Ingredients
Tacos
- 12 small corn or flour tortillas
- 12 ounces salmon filet, fresh or frozen
- 1 can black beans I like Trader Joe's Cuban Black beans because they're full of onions and spices.
- 3 small limes, cut into wedges
- 2 medium ripe avocados (optional)
- 1 small head of cabbage, shredded Use red or green cabbage, pre-shredded or combined in a bag. Don't over-think it, you just need something crunchy.
- 1 small red onion, finely diced
- 1 bunch fresh cilantro, chopped and stems removed
- 2 Tbsp corn or canola oil
Aioli Taco sauce
- 1 Tbsp spicy brown mustard Use whatever you have. Coarse grain, dijon.
- 3 cloves garlic, minced
- 1/2 cup good mayo
- 1 Tbsp sriracha
- 1 Tbsp chili garlic sauce
- 2 Tbsp Favorite Salsa or Taco Sauce Whatever you keep in your fridge will work.
Instructions
- Pre-heat oven to 400°.
- Mix together all the ingredients for aioli taco sauce. Season to taste adding more sriracha, garlic, salsa, salt and pepper to your liking. Set aside.
- Heat 2 Tbsp oil in a large oven-safe skillet.
- Sear salmon filet for 3 minutes on one side, then turn and sear for 2 minutes on the other side.
- Put the skillet of salmon in the oven for 7 minutes or until the salmon is tender and flaky inside.
- While salmon is baking, heat black beans in a saucepan on the stove.
- Remove salmon from oven and flake it. Set aside with beans and veggies to assemble tacos.
- Heat tortillas over a burner on the stove, in skillet or pan or in a tortilla warmer
- Fill warm tortillas with salmon, black beans, chopped veggies, cabbage and avocado (if using) and drizzle the whole thing with the aioli taco sauce that you made at the beginning. Squeeze a little lime juice over the top of each.
- Serve with tortilla chips, salsa and guacamole