Fish Tacos with Avocado Salsa and Cilantro-Orange Slaw
Course: Main Dish, Salmon
Author: Jess Smith via Inquiring Chef
For the salsa:
2ripe avocados, cut into small pieces
1 tomato, roughly chopped
1small shallot or 1 clove garlic, minced
1jalepeno, seeds and veins removed, finely chopped (optional)
juice squeezed from 1 lime, to taste
For the Slaw:
½a small onion, very thinly sliced
1Tablespoonsvinegar (any flavored vinegar will do, but I prefer apple cider vinegar or rice vinegar in this recipe)
½head of cabbage
1handfull of cilantro leaves, roughly chopped
1orange, peeled and cut into small wedges
For the tacos:
1large salmon fillet, about 16 oz.
6small flour tortillas, for serving
Make the salsa. In a small bowl, gently toss together the avocados, tomato, shallot, and jalepeno. (Be careful not to mash the avocado too much or you will end up with guacamole.) Add lime juice, salt and pepper a bit at a time, to taste. Set aside.
Make the slaw. Combine the onions and vinegar in a medium serving bowl, tossing to combine. Let the onions rest in the vinegar for 10 minutes while preparing the other ingredients. Thinly slice the cabbage and shred the carrot using a box grater. Add the cabbage, carrot, cilantro and orange to the onions, tossing gently to coat the ingredients in the vinegar. Set aside. Just before serving - toss the slaw once more and taste, adding an additional splash of vinegar if needed.
Cook the salmon. Heat oil in a medium saute pan over medium heat. Season the salmon with salt and pepper and place skin-side up in the hot oil. Cook the salmon until just cooked through, flipping it halfway through cooking. (Depending on the thickness of the fillets, this should take 2-4 minutes on each side.) Remove from the pan and transfer to a serving platter. Using a fork, gently break the salmon apart into bite-size pieces.
Serve immediately with warmed tortillas.
To warm the tortillas, cover them with a cloth napkin and heat in the microwave for 10 seconds.