Chimichurri Salmon Tacos with Cilantro Pineapple Slaw
These tacos are packing some fresh and vibrant flavors. Pan grilled salmon gets marinated in a fresh chimichurri and paired with a simple cilantro pineapple slaw.
Chimichurri
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon lime juice
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons jalapeno pepper, minced
2 tablespoons fresh parsley, minced
2 tablespoons fresh oregano, minced
Whisk together the vinegar, oil, lime juice, salt, and garlic in a medium mixing bowl. Add the jalapeno and herbs and stir well. Reserve about 1/3 cup of mixture for later and add the salmon to the bowl. Place in fridge to marinade for at least 1 hour and up to 48 hours.
Cilantro Pineapple Slaw + Tacos
2 cups Church Brothers Asian Slaw Mix
1 cup diced pineapple chunks
1 small onion, thinly sliced
2 tablespoons fresh cilantro, chopped
1 teaspoon lime juice
2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon maple syrup or honey
6 - 8 medium flour tortillas
1 1/2 pound skinless salmon fillet
1 tablespoon olive oil
In a large mixing bowl toss together the slaw mix, pineapple, and onion. Whisk the other ingredients in a small bowl and pour them over the slaw. Gently stir to combine well then cover and store in fridge for at least 1 hour and up to 48 hours also.
After the salmon has marinated, heat the oil in a medium frying pan over medium high heat and lay the salmon in the pan and cover with lid. Cook on both sides for about 5 minutes until done, then remove from pan and cut into small pieces. Use a rubber spatula to scrape out any liquid in the pan, then lay the tortillas a few at a time in the pan to warm them. Fill the tortillas with the salmon and slaw and top with extra chimichurri, sour cream, and guacamole if desired.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.