Prep Time
Cook Time
Makes
INGREDIENTS
-
4
Organic White Corn Tortillas -
1
cup fresh cherries, pitted with half the cherries sliced in half and the remaining quatered -
1
chipotle pepper in adobo sauce, diced -
2
tbsp adobo sauce, to taste -
3
green onions, diced -
1
garlic clove, minced -
½
tsp salt -
¼
tsp ground black pepper -
juice from one lime
-
1
tsp agave nectar -
2
tbsp fresh cilantro, torn -
1
lb salmon fillet -
1
tbsp vegetable oil -
juice from 1/2 lime
-
½
tsp salt -
¼
tsp ground black pepper -
3
large avocados, mashed -
½
cup shredded cabbage -
fresh cilantro leaves to garnish
INSTRUCTIONS
-
Step 1
Combine all the ingredients in a bowl, toss gently, and taste. Adjust the seasonings as needed.
-
Step 2
Refrigerate until ready to use.
-
Step 3
Lightly coat the grates of a grill with nonstick cooking spray or oil. Preheat the grill to medium-high heat.
-
Step 4
Rub the oil over both sides of the salmon. Squeeze the lemon juice over the fleshy side, then season with salt and black pepper.
-
Step 5
When hot, cook the salmon, skin-side-down for 8 minutes. Carefully flip and cook for another 6 minutes. Remove from the heat.
-
Step 6
Use a fork to break the salmon into 4-inch chunks, removing it from the skin.
-
Step 7
Evenly divide the mashed avocado among the tortillas and spread it across the bottom center of each.
-
Step 8
Divide the salmon chunks and add over the avocado. Divide the cabbage and sprinkle over each taco.
-
Step 9
Top each with a few spoons of the salsa and garnish with cilantro.