Salmon Tacos with Miso Broccoli Slaw and Apricot Salsa

This recipe is advantageous since it assembles rapidly and serves as an excellent method to utilize leftover cooked salmon. The salmon may be replaced with a protein of your preference, such as chicken or tempeh.

Ingredients

• 1 pound boneless salmon fillets, cut into 1 inch strips, sprinkled with salt and pepper

• 1 tablespoon olive oil

• 8-12 corn tortillas

• 2 cups broccoli slaw (about 1/2 of a 12 oz package)

• 1 cup red onion, thinly sliced

• 10 radishes, sliced

• 1 tablespoon miso

• 2 tablespoons mayonnaise

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• 1 tsp freshly grated ginger

• 2 tablespoons sesame seeds

• 1 cup fresh apricots (about 8), halved & pitted

• 2 jalapenos, seeds removed

• 1/4 cup cilantro

• 1 tablespoon lime juice

• 1/2 teaspoon salt

Instructions

1. To warm the tortillas, add 1/2 inch of water to the base of the steamer, which should be lined with a clean, heavy dish towel. Place the tortillas on the towel and fold the towel's edges over them to ensure coverage. Enclose the steamer with the cover and elevate the water to a boil. Allow the water to boil for precisely one minute, then deactivate the heat and permit the tortillas to rest in the covered steamer.

2. In a bowl, amalgamate the miso, mayonnaise, rice vinegar, sugar, and ginger to create the dressing for the broccoli slaw, then put aside.

3. Combine broccoli slaw, chopped onions, radishes, and sesame seeds in a bowl. Mix thoroughly and keep aside.

4. Combine apricots, jalapeños, onion, cilantro, lime juice, and salt in the bowl of a food processor and pulse until the ingredients reach the desired smoothness, approximately 20-30 pulses.

5. Heat the olive oil in a skillet over high heat until it is nearly smoking. Gently position the salmon fillets in the pan with the skin facing downward. Cook for approximately 2-3 minutes, then gently shake to detach the fish from the pan. Invert the salmon fillets and cook the opposite side for 2-3 minutes. Exclude from the plan and place on a plate.

6. Incorporate the dressing into the slaw mixture and set aside.

7. To construct the tacos, place a portion of salmon on each tortilla and garnish with slaw and salsa.