Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

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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

By Jeff Smith
April 2007

Gallery

Credit: © Marcus Nilsson

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

Suggested Pairing

Smith looks for spicy wines, like Zinfandel or Charbono, to complement the rub for his salmon. Robert Foley makes arguably the best Charbono in California. However, it's hard to find. A Zinfandel can have similar richness.

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