Dry Rubbed Salmon Tacos With Tomatillo Avocado Slaw
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1/4 teaspoon finely ground coffee
- Salt and freshly ground pepper
- Two 8-ounce skinless, center-cut salmon fillets
- Extra-virgin olive oil, for brushing
- 2 tomatillos, husked and quartered
- 2 tablespoons chopped cilantro
- 1 small jalapeño, seeded and quartered
- 1 garlic clove
- 6 tablespoons sour cream
- 1 ripe Hass avocado—halved, peeled and pitted
- 4 cups finely shredded red and green cabbages (12 ounces)
- 8 corn tortillas
- Hot sauce and lime wedges, for serving
Instructions
Dry-Rubbed Salmon Tacos With Tomatillo-Avocado Slaw serves 8 original recipe by Food & Wine.
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