Salmon Tacos
Salmon Tacos are just the thing to switch up your boring dinner routine. Grilled salmon with hot honey served up on tortillas with creamy coleslaw and peach salsa is guaranteed to please.
Servings: 4
Calories: 441kcal
Ingredients
- ½ cup honey
- 1 tablespoon peach preserves optional
- 1 ½ teaspoons chili flakes double it for more heat
- 1 tablespoon apple cider vinegar
- 1 salmon fillet
- 1 tablespoon olive oil
- 2 tablespoons grill seasoning We are using Out Grilling SPG
- 12 corn tortillas or flour tortillas
- 2 cups coleslaw
- 1 cup peach salsa
Instructions
- Make the hot honey by combining honey, peach preserves, chili flakes and garlic in a small saucepan. Cook over low heat stirring occasionally just until heated through, do not boil the mixture. Stir in apple cider vinegar, mixing well. Strain if desired and place into a heat proof jar and set aside.
- Season salmon with olive oil and grill seasoning.
- Cook salmon on a 300° grill or grill pan on the stove top, skin side down.
- If grilling, close the grill lid and brush with hot honey after about 10 minutes. Continue cooking until salmon reaches 135°.
- Remove from grill to a platter, resting about 10 minutes.
- Heat tortillas while the salmon rests.
- Pull the salmon with forks into chunks, removing bones.
- Serve grilled salmon on warmed tortillas with creamy coleslaw and peach salsa.
Notes
- Storage: Store leftover salmon in an airtight container in the refrigerator up to 3 days. Store coleslaw and salsa in separate airtight containers.
- Reheat: Salmon can be reheated in a skillet lightly coated with olive oil or butter and cooked over low heat, stirring occasionally until heated through.
Nutrition
Serving: 3g | Calories: 441kcal | Carbohydrates: 81g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 503mg | Potassium: 637mg | Fiber: 8g | Sugar: 42g | Vitamin A: 640IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 3mg
