Salmon Tacos with Tomatillo-Avocado Broccoli Slaw

Cinco de Mayo is coming up soon so I thought it would be a great time to showcase this healthy fiesta favorite! It's so delicious, extremely healthy, and a great way to celebrate!

The Other Williams makes homemade corn tortillas which is on my "need to make so I can blog it" list. They are so easy and cheap to make, plus they taste so much better. However, no worries because store-bought will work just fine for this.

We found some prepackaged broccoli slaw at Trader Joe's so that is what we used for the topping. If you can't find the prepackaged kind just julienne some broccoli stalks and carrots. Serve this with a healthy side like tomato, corn, & cucumber salad!

This is a fresh healthy way to celebrate Cinco de Mayo but it's also great any day of the week!



Salmon Tacos with Tomatillo-Avocado Broccoli Slaw
Serves 4

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon finely ground coffee
Salt and freshly ground pepper
Two 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
2 tomatillos, husked and quartered
2 tablespoons chopped cilantro
1 garlic clove
6 tablespoons sour cream
1 ripe Hass avocado—halved, peeled and pitted
4 cups prepackaged broccoli slaw
8 corn tortillas
Hot sauce and lime wedges, for serving

In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.

Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the broccoli slaw and toss to coat.

Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.