Grilled Salmon Tacos with Chunky Guacamole

Ingredients

plum (Roma) tomatoes, chopped

avocados, peeled, chopped

1/4

cup finely chopped onion

serrano chile, seeded, finely chopped

1/4

cup chopped fresh cilantro

tablespoon lime juice

1/2

teaspoon salt

tablespoons lime juice

1/2

teaspoon salt

1/2

teaspoon freshly ground pepper

salmon fillets (about 6 oz each)

tablespoons vegetable oil

corn or flour tortillas (6 inch)

cups finely shredded red cabbage

Lime wedges

Hide Images

1

In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
2

In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
3

In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
4

Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.

To grill salmon: Heat gas or charcoal grill. Place salmon, skin side down, over medium heat. Cover grill; cook 15 to 18 minutes or until fish flakes easily with fork (do not turn salmon).