Ingredients
Fish filets (we typically use 2 small salmon filets for 2-3 tacos)
Fish seasoning (Boston Bay)
Fresh cabbage slaw (no dressing yet)
Pico di gallo (may use salsa, but fresh is best)
Chipotle dressing (on the show he said “Chipotle aiole”)
Corn tortillas
Avocado (optional)
Preparation
Poor out appropriate amount of slaw for the number of tacos, perhaps 4 oz for 4 tacos. Add 1/2 cup pico and 2 Tbsp dressing to 4 oz slaw. Pat dry salmon. Season salmon. Pre-heat oil in frying pan. Saute about 5-7 min (skin side down if applicable). Cook almost all the way through and flip. Cook no more than 3 min. Don’t overcook. Briefly heat tortillas on each side in the frying pan. To assemble, place 1 fillet on the warmed tortilla (it will probably crumble). Top with dressed coleslaw . Add avocado slices if desired.
