Chipotle Salmon Tacos

This is a pretty easy and rewarding recipe. The grilled tortillas are the perfect way to wrap up the marinated veggies, grilled salmon and chipotle lime mayo. Do something different at your next BBQ!

Ingredients

Marinated veggies:
1 cup green or red cabbage (shredded)
1 cup carrots (shredded)
1 cup bean sprouts
1 teaspoon garlic (minced) - optional
¼ cup rice wine vinegar
1 tablespoon sugar
½ teaspoon ground coriander – optional
¼ cup fresh cilantro (chopped) - optional
Chipotle mayo:
¼ cup mayonnaise
1 tablespoon lime juice
½ tablespoon chipotle peppers from can (chopped fine)
Salt and pepper to taste
2 salmon fillets (about 400g)
Salt and pepper
2 or 3 flour tortillas (cut in half)

Directions

1. Start by combining all the ingredients for the marinated veggies and let them sit for at least 1 hour (2 or 3 is better) or overnight in the fridge.
2. Now combine the ingredients for the mayo in a small mixing bowl and stir well.
3. Preheat the BBQ on medium high.
4. Brush the salmon with oil on both sides and then cook on the BBQ on both sides until just cooked through (about 4 minutes on each side). The skin will easily peel off after cooking.
5. Now grill the tortillas on the BBQ for about 20 seconds on each side until warm and lightly toasted.
6. Its time to stuff. Lay the tortilla out so the cut side is facing you. This will be the bottom of the taco. Break the salmon into small pieces and place some on each shell. Top with some veggies and then drizzle with the mayo.
7. Now it time to roll. Fold either the left or the right side over the fillings and the gently roll over, continuing in the same direction to make a cone shape.
8. EAT!

PREP 20 mins
COOK 8 mins