Sunday, November 2, 2014

Asian-Inspired Salmon Tacos



I'm still experiencing a case of taco fever. Here's another recent taco.

I'd wrapped the allegedly wild caught salmon filets in lemon grass, fennel, and sacred basil leaves for the grill. I had also salted the fish and drizzled olive oil on both the fish and the wrap. The slaw consisted of shaved cabbage, Granny Smith apples, red onion, carrot, and chopped culantro with rice vinegar and a little mayo. Those two things were combined over black rice and topped with Huy Fong Sriracha.

Full disclosure: While I'm still trying to get my taco prep down to allow for making my own tortillas, my total cheat of using Trader Joe's Truly Handmade Flour Tortillas worked out deliciously.