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Spice-Crusted, Crispy Skin Salmon Tacos with Red Cabbage, Orange and Mint Slaw

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

Ingredients
Instructions

the Ingredients

Spice Crusted Crispy Skin Tacos With Red Cabbage Orange And Mint Slaw
  • Completed step 4 x skin on salmon fillets (approx. 500g total)
  • Completed step 3 teaspoons olive oil
  • Completed step 5 teaspoons Weber All Purpose Rub
  • Completed step 6 flour tortillas, to serve
  • Completed step 3 limes, cut into halves

Red Cabbage and Mint Slaw:

  • Completed step ¼ red cabbage, finely shredded
  • Completed step 1 cup loosely packed mint leaves, roughly chopped
  • Completed step 1 orange, cut into segments then roughly chopped
  • Completed step 2 tablespoons caramelised lime juice (from the above limes)
  • Completed step 1 tablespoon olive oil
  • Completed step ½ teaspoon sea salt
  • Completed step ¼ teaspoon freshly ground black pepper

Instructions

These are quite possibly the easiest tacos. Featuring a tasty combination with spice-crusted salmon, fresh orange and mint slaw and grilled lime, delivering on flavour and texture, yet easy enough for any night of the week.
  • Prepare your barbecue for direct cooking with a hotplate or Weber Ware Frying Pan. Preheat the barbecue for direct cooking over medium heat (180°C-230°C).
  • Prepare your barbecue for direct cooking with a hotplate or Weber Ware Frying Pan. Preheat the barbecue for direct cooking over medium heat (180°C-230°C).
  • Prepare your barbecue for direct cooking with a hotplate or Weber Ware Frying Pan. Preheat the charcoal barbecue for direct cooking over medium heat (180°C-230°C).
  • Lightly coat the salmon fillets with olive oil and season generously with Weber’s All Purpose Rub.
  • Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Cook the salmon, skin side down on the hotplate or frying pan over direct medium heat, with the lid closed, for 3 minutes or until the skin is crispy. While the salmon is cooking, place the lime halves onto the cooking grill, cut side down, and grill for one minute or until caramelised.
  • Flip the salmon fillets over and cook for a further 3 to 4 minutes, or until cooked to your liking. Remove the salmon and lime from the barbecue.
  • Make the slaw while the salmon is cooking; in a large bowl combine all of the slaw ingredients, using the grilled lime in the dressing, reserve any left-over lime for serving.
  • If desired, toast the tortillas over direct medium heat for 1 minute to warm through. Store in a clean tea towel or tightly wrap in foil to prevent the tortillas from going hard.
  • Assemble the grilled tortillas with red cabbage slaw, flaked salmon, crispy skin and a drizzle of caramelised lime.

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