Grilled Salmon Tacos

Hyper Fixation Meals

I worked for a client on and off for many years who battled with addiction. I would be brought in for detoxes or major diet changes to get things back on track. We would clean up his diet and get him onto a good food schedule, remove processed things and try to curb his sugar addiction.

The man could consume chocolate like nothing I’d ever seen before. Once a friend sent him a 10 lb Toblerone. I was asked to hide the bar because they couldn’t trust he wouldn’t consume it. I didn’t take my task seriously enough and just slipped it behind some boxes in the pantry. I came in the next morning and was scolded because in the middle of the night he had consumed 3/4s of it. Yes you heard that correctly…he consumed 7.5 lbs of chocolate in one night.

It didn’t end with sweets. He would become addicted to dishes that I made and would request them daily for a month straight. Things like very a specific veggie burger or a tuna salad sandwich he’d have on repeat as a hyper fixation meal until it was literally impossible to consume any more of it. Listen my tuna salad is killer and one day I’ll share it with you… but every day for 30 days. Hello mercury poisoning.

When summer came around, I was always excited to use his bbq. He had a gorgeous backyard and the grill overlooked it all. One day I made these grilled salmon tacos on the fly for an impromptu lunch party. I had minimal ingredients and very little time, but they were a hit. Such a hit that we consumed them every single day for 2 full months to follow. One day I even tried to switch up the sauce and got a slap on the wrist.

Truthfully when I ended my stint at his house … I couldn’t look at a piece of salmon for what felt like a year. It wasn’t until recently that a friend asked me for some healthy and simple recipes for her and her husband - I had this one in my back pocket and it brought me right back to that summer. I sent it to her with a handful of other recipes. She tried some and a few days later texted me “why are these salmon tacos so good”. Sometimes a good sauce, a crunchy slaw and a bit of char is all you really need.

These tacos are served on almond flour tortilla. You may want to serve them on flour and by all means go for it, but if you’re willing to try, the almond tortilla texture is perfect here. I use the Siete ones, but Trader Joe’s has a cheaper one that’s still yum just a little less “clean”.

If I had to finesse this recipe I would definitely add a picked onion and some radish, maybe an avocado. The point of this taco is not to be super cheffy, it is to show you fast and simple can be delicious.

This makes enough for 6-7 tacos

Sauce:

• 1 bunch cilantro - stems removed

• 1inch of a Serrano pepper or jalapeño (remove if you don’t like spice)

• 2 green onions

• 1 small clove garlic (omit if avoiding)

• 1 tbs apple cider vinegar (sub red wine or rice wine)

• 1/3 cup neutral oil (avocado is my preferred)

• 1 tbs honey or maple syrup

• 1/4 cup water

• Salt ( a good amount)

Method:

Place all ingredients in a blender and blend until smooth and green. You may need to add a splash more water to get the correct consistency. Add salt to taste. Store in a jar in your refrigerator for up to 10 days.

Slaw:

• 2-3 cups shredded cabbage ( green, purple or mixed)

• 3 tbs Avocado oil mayo

• 1 tbs fresh lime juice (about 1 lime)

• 2 tsp pure maple syrup

• Salt

Dry Rub For Salmon:

• 2 tsp paprika,

• 1 tsp celery salt,

• ½ tsp salt,

• 1/2tsp pepper

Other Ingredients:

• 16oz Wild Caught Salmon

• Siete Flour Tortillas (sub tortilla of choice)

Method:

Preheat your grill to 400°F.

Spray or brush salmon flesh with avocado oil and seasoning blend.

Place salmon skin side down on the grill

Grill for 12-14 minutes flipping 3/4 of the way through for gill marks.

While salmon is cooking make your slaw

In a bowl whisk together lime, mayo, salt, maple syrup

Add in the shredded cabbage and toss with dressing

Once salmon is cooked all the way through take it off the grill, remove the skin, and flake apart the flesh into bite size chunks.

Place chunks in toasted tortillas, top with cilantro sauce and then shredded cabbage slaw