Grilled Salmon Soft Tacos with Medjool Date Sauce
Number of Guests
3 salmon filets
1 cup chopped red cabbage
½ cup ripe mango
½ cup finely chopped onion
10 sliced dates
1 cup Pickled red onions
½ cup finely chopped cilantro
9 corn tortillas
The juice of 4 limes
Salt and pepper
Fire up your grill in order to get it ready for your salmon, you could use a cast iron pan as well, but you will miss out on the smoky goodness of charcoal.
Slice your avocados thinly and put them in the fridge.
In a bowl, mix the mango, onion, cilantro, lime juice and sliced dates, season with salt and mix well. Put it in the fridge.
Season your salmon with salt, cut it into 1-inch thick pieces and carefully put them on the grill making sure the fire is not too high.
Carefully flip them for after 4 minutes and leave them on the grill for an additional 2 minutes Set them aside in a plate to let them cool and its juices to redistribute.
Heat the corn tortillas on both sides until golden brown (it’s going to get crunchy)
Plate in this order: tortilla, avocado slices, Salsa, Salmon, Pickled onions and red cabbage
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