Just because Labor Day is over doesn’t mean the grills go away. And if they have already, I’m directing you to dig that Grill Master back out, go to the store, grab some wild salmon, and make these.

Once you have consumed one of these you will be able to tame wild creatures, lift heavy objects with ease, and be named GQ’s Man of the Year. Or something.

If nothing else your wife will get off your ass about not incorporating enough veggies into your diet, your cardiologist will stop nagging you about not eating enough foods with Omega 3’s, and Picasso will appear to you in a dream and high five you for making such bright and colorful taco-art.

And really – nothing rules more than fresh wild caught salmon. Exhibit A. B. and C.

#Lawyered -> Also yes, I do add hashtags into real world conversation. That’s just the kind of rebel I am.

Tomorrow I’m taking off for Alaska, again. Ohhh, darn. *insert sarcasm here* Really, I’m jazzed more than any logical, rational or normal person should be. No, no – Ben and I aren’t taking our second honeymoon to Alaska– just having been there two weeks ago. I’m flying up to Cordova to go fishing with Copper River Salmon! Who’s got two double jointed thumbs and is excited? THIS GIRL. Ben on the other hand is ridiculously jealous. And I don’t feel bad about it one bit. That’s the kind of caring wife I am.

So in preparation for said trip – I’ve discovered something about myself. I’m a very logical and rational packer. One who accounts for all possibilities and events.

Proof. Muck boots, Romeos, and heels. What more could a girl need for four days in Cordova? In my defense, we are having a dinner thing, so there might actually be reason to wear the heels. Maybe.

Good thing its a big suitcase.

So tomorrow bright and early I’m leaving on a jet plane (name that song!) and will be adventuring to the Great White North with my soon to be newest buddy – Kaela of Cookin’ and Kickin’. This is going to be an adventure of epic proportions.

And to round out the mental preparation for this adventure up yonder – I made le tacos.

Last Friday I received my latest shipment of Copper River Salmon and decided THIS needed to happen.  And it only seemed appropriate to put to good use all of the Fiestaware plates I (I mean, we) got for our wedding with something equally fiesta-y and colorful – tacos.

*Sidebar* The first inaugural Fiesta-holics Anonymous meeting will be held tonight, anytime. I’ll start – “Hi I’m Megan, and I’m a Feista-holic”. Hiii, Meayyyggannn. Just tweet me for 24.7 support.  We’re here for each other. Amen.

After 8 minutes on the grill, a few cups of shredded green and purple cabbage was mulched and some aioli was whisked – they were done. Colorful, healthy and out of your skull deliciousness doesn’t have to take forever. Proof positive.

I was catapulted away to the waters of Alaska – at least in my own mind – and my tummy was happy. Tacos, Fiestaware, Salmon fish, and a mental vacation in one dish? Yeah, this is winning.

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Salmon Soft tacos on a plate

Grilled Salmon Soft Tacos

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  • Author: Country Cleaver
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 4 tacos 1x
  • Category: Main Course
  • Method: Grilled
  • Cuisine: Mexican
Print Recipe

Description

Grilled wild salmon is topped with shredded vegetables and a zesty aioli for these simple tacos.  Colorful, healthy and out of your skull deliciousness!

Ingredients

Scale
  • 4 − 4oz. Salmon fillets, cut in long strips
  • 2 Tbsp Salmon Rub seasoning
  • 1 cup Cilantro
  • 1 cup Green cabbage, shredded
  • 1 cup Purple cabbage, shredded
  • 1 whole carrot, shredded
  • ¼ cup Canola Based Mayonnaise
  • ¼ cup HEB Green Sauce (or Salsa Verde)
  • 5 dashes of Tabasco Chipotle Sauce
  • 4 Soft Tortillas

Instructions

  1. Heat grill over medium heat. Lay aluminum foil over the grill and spray with non-stick cooking spray.
  2. When grill is hot, lay salmon fillets over the foil and sprinkle with salmon rub seasoning. Cover and allow to grill until cooked through. Check to ensure they are not over done. About 7-8 minutes on medium heat.
  3. Distribute shredded cabbage, carrots, and cilantro into the soft tacos shells. Set aside.
  4. In small bowl whisk together mayo, green sauce (or salsa verde), and Tabasco sauce. Set aside.
  5. Once salmon is done, remove from grill an allow to rest for 5 minutes, tented with foil.
  6. Place salmon into tortillas with vegetables. Drizzle green sauce aioli over the top.
  7. Devour warm.