We believe in Taco Tuesday.
There are a lot of things that hit our calendars during the week and slide right off smoother than fried eggs out of one of the ceramic coated cast iron pans I drool over constantly. But Taco Tuesday is not one of them.
And to be perfectly transparent and simultaneously shameless, I link these things so that my family who read this know what to get me for my birthday.
One can never, ever have too many enameled cast iron skillets. Or cast iron in general.
But back to the important point. Tacos. Taco Tuesday. It happens in our house because tacos are one thing that are so ridiculously simple to make, we know I’m not going to look at the meal plan after getting home late, after wrestling little man into a nap or a bath or a walk, after taking care of the myriad other tasks that have to get done, and think, it would be easier to just bake a frozen pizza.
Or call out for pizza. Although we’ve successfully not done that for more than four months now.
Knowing that we will likely have tacos of some variety showing up on our plates every Tuesday, my challenge has been coming up with enough innovative tacos that we don’t get bored. While I’m convinced that you can transmute just about any meal in the world into taco form {born Californian, here}, we do get into ruts.
Fish tacos are one of my favorites. This salmon taco plays off that favorite combination and brings in some Mediterranean fresh flavors that are extremely calorie friendly.
And delicious. Don’t forget delicious.
Poor Marcus was lunging after the tacos each time we lifted them up. He did get a little citrus salmon and goat cheese with his dinner, so the lunging was not in vain. I only hope the flavors prompt you to go after them with the same zest!
Grilled Citrus Salmon Tacos with Black Bean Tomato Salsa + Slaw
Serves 4 – with some leftover salmon for your morning bagel!
What You’ll Need:
For the fish:
- 2 fillets of fresh salmon
- 4 cloves garlic, finely chopped
- 1 lemon, halved
- 1 lime, halved
- 1 orange, thinly sliced
- 2 tbsp olive oil
- salt and pepper to taste
For the salsa:
- 1 can black beans, rinsed
- 1 can halved cherry tomatoes
- 1/2 red onion, diced
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- salt and pepper to taste
For the tacos:
- 8 small tortillas
- 8 oz crumbled goat cheese
- red and green cabbage slaw
- 2 tbsp apple cider vinegar
- 1 generous squeeze of honey
- 1 generous squeeze of mayonnaise
How to Make Them:
1. Start by mixing the cabbage, vinegar, honey, and mayonnaise together in a medium bowl. Cover with plastic wrap and set the slaw in the refrigerator.
2. Mix the black beans, cherry tomatoes, red onion, olive oil, and garlic in a medium bowl, and season with salt and pepper to taste. Set the salsa in the refrigerator, too.
3. Fire up your grill until it gets to be about 400F.
4. Rub each salmon fillet in garlic and sea salt and drizzle with olive oil. Cover each piece with orange slices and squeeze lemon and lime over the top.
5. Grill the salmon about 5 minutes or until it flakes easily when you press it with a fork. Immediately remove from heat, and squeeze the remaining lemon and lime juice over it. Shred into a medium bowl with a pair of forks.
6. Layer the slaw, salmon, and salsa into the taco shells and top with goat cheese crumbles. Enjoy!
I also should mention that after having this slaw, which uses honey instead of sugar, Scott proclaimed that this was how all slaw should be made. It was that good.
