Smoked Salmon Street tacos with purple cabbage slaw are the perfect summer taco night meal. Let the smoker or grill do the grunt work for you while you sip on something tasty. The Creamy Purple Cabbage Slaw combines fresh salad ingredients & a tangy dressing to make an outstanding side dish or your favorite taco topper.
Set Traeger on Smoke mode.
Wash and dry salmon. Place flesh side up on a platter, sprinkle with smoked salt, zest all over with lemon zest then slice thin rounds of zested lemon and spread all over salmon, then add the fresh dill.
Place salmon on smoker skin side down. Smoke for 45 minutes. Then turn the heat up to high and cook for another 10-15 minutes or until salmon temperature reads 150-160F.
When ready to serve on tacos, break up the salmon, add to toasted shells, spoon on some Mexican street corn salad and top with purple cabbage slaw. Enjoy.
Heat your grill to high and make sure its clean.
Prep salmon same as above.
Place the salmon with the cookie sheet on high in the grill, cover with lid and let it cook for about 20-25 minutes, depending on how big your salmon is, if you want it more undercooked inside do 20 if you want it a bit more cooked do 25-28 minutes. It will still be juicy.
Finish by serving with corn or flour tortillas, corn salad and purple cabbage slaw. Enjoy.
Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp.
In a large bowl, toss together cilantro, salted cabbage, yogurt and lime. Stir to combine.
Serve immediately or prepare up to one day in advance.