Tacos
- 1 pound fresh salmon
- olive oil, for marinating
- 1 garlic clove, minced
- 12 corn tortillas
- 1 small purple cabbage, shredded
- 1 small green cabbage, shredded
- 1 bunch cilantro, chopped
- Kosher Salt and Fresh Cracked Pepper, to taste
White Sauce
- 1 cup sour cream
- 1/4 cup Tabasco
- 2 tablespoons honey
- Kosher Salt, to taste
Salsa
- 6 tomatoes, chopped
- 1 avocado, diced
- 1 jalapeno pepper, minced
- 2 limes, cut into wedges
- 1 bunch cilantro, chopped
- Kosher Salt, to taste
Marinate the salmon in oil with garlic, salt and pepper. On a greased grill or frying pan, cook the fish on each side for 3-4 minutes. Note: adjust cooking time based on thickness of salmon. In a large bowl, combine the cabbage and cilantro. Set aside.
For the sauce, combine all ingredients. Refrigerate for at least an hour for best flavor.
For the salsa, mix all ingredients in a bowl. To serve, place some of the cabbage and cilantro mixture in each tortilla, add some of the salmon, top with a couple tablespoons of white sauce and salsa. Serve immediately.
Recipe courtesy of Geoff Alter, Costa Vida
