Salmon Avocado Tacos
How to Make It
Step 1
1
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.
Step 2
2
Meanwhile, stack the tortillas and seal in foil.
Step 3
3
Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.
Step 4
4
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.
Step 5
5
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.
Step 6
6
Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.
Step 7
7
To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.
Ingredients
1 boned salmon fillet with skin (1 in. thick, 2 lb.)
1 onion (6 oz.), cut into rings
2 tablespoons lime juice
1 tablespoon minced garlic
1/4 teaspoon pepper
1 tablespoon olive oil
8 flour tortillas (8 in.)
2 cups finely shredded cabbage
1 cup crumbled feta cheese or queso fresco
Salt
Directions
Step 1
1
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.
Step 2
2
Meanwhile, stack the tortillas and seal in foil.
Step 3
3
Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.
Step 4
4
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.
Step 5
5
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.
Step 6
6
Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.
Step 7
7
To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.
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