Smoked Salmon Street Tacos & Creamy Purple Cabbage Slaw
Perfectly seasoned and aromatic, these Smoked Salmon Street Tacos will turn dinner into a fiesta. Topped with a creamy, zesty purple cabbage slaw, every bite will have a huge pop of flavor. Let the smoker do the work while you sip a cocktail.
Wash and dry the salmon filet. Place flesh side up on a platter, sprinkle with smoked salt, add lemon zest all over, then slice thin rounds of the zested lemon and place them on top of the salmon. Finish with a sprinkle of fresh dill.
On the smoker, please the salmon skin side down. Smoke for 45 minutes. Afterward, turn the heat up to high and cook for another 10-15 minutes or until salmon temperature reads 150-160ºF.
When ready to serve, break the salmon filet's up using a fork or knife. Add it to a bowl for easy serving. When making the tacos, add a spoonful of salmon, Mexican Street Corn Salad, Creamy Purple Cabbage Slaw, and any other desired toppings to a toasted corn or flour tortilla and enjoy.
Prep salmon in the same way as the smoking method above.
Heat your grill to high and give it a brush to ensure it's clean.
Place the seasoned salmon on a cookie sheet, and place it on the grill. Cover with the lid and let it cook for about 20-25 minutes, depending on how the size of the filets. If you like it undercooked on the inside, only cook for 20 minutes, or leave it on the grill for 25-28 minutes if you like it well-done. It will still be juicy.
Finish by serving it on the corn or flour tortillas with Mexican Street Corn Salad and Creamy Purple Cabbage Slaw.
CREAMY PURPLE CABBAGE SLAW
Shred the cabbage and place it in a large strainer in the sink. Sprinkle the salt all over the cabbage and massage it in with your hands. Allow it to sit for at least 15 minutes. This will break the cabbage down and make it slightly soft and limp.
In a large bowl, toss together the cilantro, salted cabbage, yogurt, and lime. Stir to combine.
Serve immediately or prepare up to one day in advance.