For maximum flavor in minimal time, chef Jeff Smith opts for spice rubs over marinades. After experimenting with spice blends for heartier fish, he discovered that a big pinch of ground coffee lends earthiness to the rub. More Taco Recipes
How to Make It
In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.
Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.
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Aggregate Rating value: 5
Review Count: 1790
Worst Rating: 0
Best Rating: 5
Author Name: @GoldChilli
Review Body: Will it be salty if I use this rub?
Review Rating:
Date Published: 2016-07-10
Author Name: Damien Silva
Review Body: Loved it tasted great slaw was a hit
Review Rating:
Date Published: 2016-07-10
Author Name: rainbow995
Review Body: Will definitely try. I just love the Avocado-Tomatillo Slaw because it will help brings out more flavor. Great tip.
Review Rating: 5
Date Published: 2016-07-10
Author Name: @CyanFan
Review Body: It's very healthy, I like this recipe so much! Thank you
Review Rating:
Date Published: 2016-07-10
