August 12, 2014

Ginger Lime Salmon Tacos with Pineapple Lemongrass Broccoli Slaw

I had the pleasure of cooking up this delicious meal for my dad and I to enjoy last night.  My dad doesn't get to enjoy fist at home regularly because my mom doesn't eat it, but since she wasn't home the opportunity was there.  I decided on fish tacos with a broccoli slaw since I wanted to dip into my mom's herb garden to add fresh flavor to the dish.

Everything was so fresh and delicious.  Adding the fresh herbs and seasonings enhanced this dish and made it a huge success!

Ginger Lime Salmon Tacos
Pineapple Lemongrass Broccoli Slaw

Serves 2
Taco Ingredients
  •  8-10 oz. salmon
  • Zest from 1 lime
  • 1/2 lime; juiced
  • 1/2 - 1 t ground ginger
Slaw Ingredients
  • 2 cups broccoli slaw
  • 1/3 cup diced pineapple
  • 2 t pineapple juice
  • 2-3 T rice vinegar (adjust based on preference)
  • 1 stevia packet
  • 1 T fresh lemongrass; chopped
  • 1/2 lime juice
  • Pinch of ground ginger
  • 2-4 soft taco shells (depending on size)
  • Fresh lemongrass; chopped
  • Fresh pineapple sage; chopped (optional)
  1. Combine all of the taco ingredients in a large zip-lock bag and refrigerate for 4-8 hours to marinate
  2. Combine all of the slaw ingredients in a bowl and refrigerate for 4-8 hours; stirring occasionally
  3. Preheat the grill to 400 degrees F
  4. Grill the salmon, flipping once, until cooked through; about 8 minutes
  5. When the salmon is almost finished, place the taco shells on the grill and cook for 2 minutes on each side until lightly crispy
  6. Assemble the tacos by flaking apart the salmon then topping with the slaw and additional fresh herbs

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