Salmon Tacos with Super Slaw

This simple preparation is fresh and full of flavor. I never had raw collards before and it complements the salmon perfectly, mixed with jicama, radish, red onion and cilantro in a lime juice and zest dressing, served on a bed of avocado crema. From America’s Test Kitchen Nutritious Delicious cookbook, you can watch Julia prepare this dish here. Makes 12 tacos, serving 6.

Recipe

¼ tsp. grated lime zest + 2 T. juice
salt and pepper
4 oz. collard greens, stemmed and sliced thin (2 c.)
4 oz. jicama, peeled and cut into 2-inch long matchsticks
4 radishes, trimmed and cut into 1-inch long matchsticks
½ small red onion, halved and sliced thin
¼ c. fresh cilantro leaves
1-1/2 tsp. chili powder
(4) 4- to 6-oz. skin-on wild-caught salmon fillets, 1-inch thick
1 T. canola oil
1 recipe Avocado Crema (see below) - I actually cheated and used Chick-fil-a Avocado Lime Dressing from the grocery store with great results
(12) 6-inch corn tortillas, warmed
hot sauce, for garnish (optional)

Whisk the lime zest and juice, and ¼ tsp. salt together in a large bowl. Add collards, jicama, radishes, onion and cilantro and toss to combine.

For the salmon, combine the chili powder, ¾ tsp. salt and ¼ tsp. pepper in a small bowl. Pat the salmon dry with paper towels and sprinkle evenly with spice mixture on the flesh side. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook the salmon, skin side up, until well browned, 3-5 minutes. Flip and continue to cook until salmon is still translucent, 3-5 minutes. Transfer salmon to a plate and let cook slightly, about 2 minutes. Remove the skin and with 2 forks, flake flesh into 2-inch pieces.

On the warmed tortillas, spread some avocado crema, then top with the collard slaw and fish, with a bit more crema on top. Drizzle with hot sauce, if desired, and serve.

Avocado Crema

½ avocado, pitted and chopped coarse
¼ c. fresh cilantro, chopped
3 T. water
1 T. lime juice
1 T. plain low-fat yogurt
salt and pepper

Process all of the ingredients in a food processor until completely smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste. Crema can be refrigerated with plastic wrap pressed flush to surface for up to 2 days.