Try out this recipe for a delightful way to mix up your taco game. This twist on the traditional, features grilled salmon with heat from red chili powder by Boonville Barn Collective. Then add some tang from some quick-made slaw. Make it with either corn or flour tortillas, but don't forget to top it with fresh cilantro and creamy avocado slices.
2 Salmon Filets
½ C Red Cabbage
½ C Green Cabbage
½ Red Onion
½ C Apple Cider Vinegar
1 TB Maple Syrup
1 TB Dijon
2 tsp Celery Seed
1 tsp Piment d’Ville chili powder by Boonville Barn Collective
1 tsp Ground Yellow Mustard
Pinch of Salt
1. Thinly slice cabbage, red onion and green onion, grate the carrot and mix together in a small bowl.
2. In a separate bowl, combine apple cider vinegar, maple syrup, dijon, celery seed, red chili powder, mustard and salt. Combine the dressing ingredients with the vegetables and toss gently.
3. Season salmon with salt and pepper and a drizzle of olive oil. Grill 3 minutes on each side over medium-high heat.
4. Gently heat 4 tortillas, split each piece of salmon in half lengthwise and place in each tortilla. Top with vegetable mix and garnish with avocado and cilantro.