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Tacos with Salmon Avocado Salsa
Tacos with Salmon Avocado Salsa
Ingredients| 1 boned salmon fillet with skin (1 in. thick, 2 lb.) 1 onion (6 oz.), cut into rings 2 tbsp lime juice 1 tbsp minced garlic 1/4 tsp pepper 1 tbsp olive oil 8 flour tortillas (8 in.) Avocado salsa 2 cups finely shredded cabbage 1 cup crumbled feta cheese or queso fresco Salt |
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Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes.
Meanwhile, stack the tortillas and seal in foil.
Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.
Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal.
After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more.
Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.
To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste
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