Salmon Fish Tacos with Creamy Avocado Dressing and Vegetable Slaw

Salmon Fish Tacos
2tomatillos, husk removed, chopped
1 smalljalapeno, chopped
2 tablespoonschopped cilantro
1 clovegarlic, chopped
2 tablespoonssour cream
1 ripeavocado
salt and freshly ground pepper
lime juiceto taste
1 teaspoonground coffee
2 teaspoonsground cumin
2 teaspoonschili powder
2 teaspoonsbrown sugar
1 1/2 poundssalmon, cut into 8 portions
Vegetable Slaw
1 cup eachjulienne red and green cabbage
1red pepper, julienne
1yellow pepper, julienne
corn tortillas, lightly oiled, wrapped in foil, kept warm in oven

Equipment List

Food Processor
Fry Pan
Santoku Knife
Chefs Knife


In a small blender or food processor, combine tomatillos, jalapeno, cilantro, garlic, sour cream and avocado. Sprinkle with salt, freshly ground pepper and a squeeze of lime juice. Puree until smooth and adjust seasonings. Reserve.

Combine coffee and spices in a small bowl. Season salmon with salt and freshly ground pepper and sprinkle with spice mixture. In a large sauté pan, heat a thin film of oil over medium high heat. Sauté salmon in batches to desired doneness. Remove from pan to plate and tent with foil to keep warm.

Combine cabbages and peppers in a bowl and season with salt and freshly ground pepper. Toss with some of the creamy avocado dressing to moisten and adjust seasoning.

Serve warm corn tortillas with salmon, slaw and extra avocado dressing on the side.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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