Salmon Tacos with Kale Chimichurri
Prep Time
Serves
Cooking Mode
½ cup olive oil, divided
2 tsp ground cumin
1 tsp paprika
1 tsp salt, divided
2 Store-Made Maple-Chipotle Atlantic Salmon Kabobs
1 avocado, pitted, peeled and diced
¼ English cucumber, finely diced
1 tbsp lime juice
3 cups loosely packed baby kale
2 cloves garlic, chopped
¼ cup white vinegar
4 taco shells, warmed according to package directions
½ cup olive oil, divided
2 tsp ground cumin
1 tsp paprika
1 tsp salt, divided
2 Store-Made Maple-Chipotle Atlantic Salmon Kabobs
1 avocado, pitted, peeled and diced
¼ English cucumber, finely diced
1 tbsp lime juice
3 cups loosely packed baby kale
2 cloves garlic, chopped
¼ cup white vinegar
4 taco shells, warmed according to package directions
Directions
1Whisk together 1 tsp (5 mL) of the olive oil, cumin, paprika and ¼ tsp (1 mL) salt. Brush mixture over salmon kabobs. Place on grill preheated to medium-high heat. Grill 3 to 4 min. per side, until salmon is cooked through and golden, and veggies are softened. Remove from grill. Flake salmon with fork. Coarsely chop veggies, if desired. Set aside.
2In bowl, combine avocado, cucumber, lime juice and ¼ tsp (1 mL) salt. Set aside.
3To make kale chimichurri, combine kale, garlic, vinegar and remaining ½ tsp (2 mL) salt in food processor. With motor running, add remaining olive oil in slow, steady stream; blending until smooth, scraping down food processor as needed.
4To serve, divide salmon and grilled veggies into taco shells and top with avocado mixture and kale chimichurri.
Tips
1
Make soft tacos by substituting corn or wheat tortillas for taco shells.
Disclaimer
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Personal Note
Personal Note
