![]() ![]() Stir till fully incorporated and all the cabbage is covered. Fold the tortillas in half over the filling (they will be messy!) and serve warm. Combine the shredded cabbage and the rest of the ingredients in a large bowl. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. To serve, lay 2 warm tortillas on each of 6 plates. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through. ![]() Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Ingredients Deselect All 3/4 pound green cabbage, cored and finely shredded 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Mix the flour, salt and pepper together in a medium bowl. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Brush a baking dish with olive oil and place the salmon in it. Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside. When ready to serve, preheat the oven to 425 degrees. Cover and refrigerate, allowing the cabbage to marinate. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. ![]()
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