Sweet and Spicy Salmon Fish Tacos
Print Recipe

Sweet and Spicy Salmon Fish Tacos

Servings: 16 tacos
Author: Jennifer Locklin

Ingredients

  • For the rub:
  • ½ cup brown sugar
  • 3 T paprika
  • 2 T chili powder
  • 1 T chopped fresh Thyme leaves
  • 2 cloves garlic minced
  • 1 T orange zest
  • 2 t kosher salt
  • 1 t fresh ground black pepper
  • For the Slaw
  • 14 oz bag shredded cole slaw blend
  • ¼ c fresh squeezed orange juice
  • ¼ c fresh squeezed lime juice
  • 2 T canola oil
  • 2 heaping T honey
  • ¼ c fresh chopped basil
  • ¼ c fresh chopped cilantro
  • 1 T reserved rub
  • For Serving:
  • 16 corn tortillas warmed
  • Torn fresh cilantro leaves

Instructions

  • Preheat grill to high heat and close lid.
  • For Fish:
  • Combine rub ingredients and reserve 1 tablespoon for slaw.
  • Use remaining rub to coat both sides of fish fillets.
  • Place seasoned fish fillets on preheated grill and close lid.
  • Grill over high heat with the lid closed for about 5 minutes, depending on the thickness of your fish.
  • Use a wide, metal fish spatula to flip over and continue grilling for another 3 to 5 minutes, or to an internal temperature of 145 degrees.
  • Remove from grill and loosely cover with foil to keep warm.
  • After several minutes, break fish into medium chunks.
  • For Slaw:
  • Combine all ingredients except cole slaw blend in a jar with a tight fitting lid and shake well.
  • In a medium bowl, combine cole slaw blend and dressing, using whatever amount of dressing you desire.
  • Cover and refrigerate until ready to serve on tacos.
  • Make sure to toss the slaw again right before serving. (Fresh habaneros, seeded & diced are great added to the dressing, if you want to spice it up!)
  • To warm tortillas:
  • Dampen a clean kitchen towel with water and loosely wrap tortillas. If placing in the oven to warm, wrap again with aluminum foil. Otherwise, you can warm them in the microwave in the damp towel for just a minute or so.
  • Assemble Tacos:
  • Break apart fish into medium chunks and place on a warmed tortillas and garnish with dressed citrus slaw. Serve immediately with extra cilantro if desired.