Serves 3-4
Ingredients:
1 large salmon fillet
Olive oil
Coarse salt (such as kosher or sea) to taste
Freshly ground pepper to taste
Creole seasoning to taste such as Zatarain's
6 inch to 8 inch soft shell taco tortillas (corn or flour). I used these and they were awesome.
Chopped lettuce
Hot sauce (optional), we prefer Tabasco Green Pepper Sauce
Mango Salsa Ingredients:
1 ripe mango, peeled and diced
3 fresh tomatoes, diced
3 poblano peppers, cut in half with seeds removed (use simple green peppers if you cannot find the pablanos)
Chopped fresh cilantro to taste
Chopped fresh parsley to taste
Splash of apple cider vinegar
Generous drizzle of olive oil
1/4 of a white onion, diced (optional)Directions:
Grill the peppers until caramelized and tender. Then chop and add to the other salsa ingredients. Cover and let stand at room temperature while the salmon is prepared and grilled.
Now for the salmon. Drizzle the salmon with olive oil, then season with the salt, pepper and croele seasoning. Heat grill to medium to medium-high heat (325-400) and cook for approximately 10 minutes, turn and cook 10 minutes longer (cook times will vary depending on size of fillet and heat of the fire). You can cook the salmon on a piece of tinfoil, but to put it over the top, cook it on a soaked cedar plank right over the heat. The smokiness of the charred cedar adds a really nice level of flavor. You won't regret it!
After the fish is cooked, place the tortillas on the grill to warm them up, but don't cook too long or they will get hard and it will make it hard to wrap them around the contents of the taco.
Create a taco bar with the salmon, salsa, lettuce, hot sauce and tortillas. Place the fish on the tortilla, then the salsa and other ingredents and enjoy!
