Pulled BBQ Salmon Tacos
Source: High Liner Foods
Diversify your menu and give customers something new to rave about with the Pulled BBQ Salmon Tacos.
5 lbs. Pulled BBQ Salmon, heated as per instructions
20 corn tortillas
1 head iceberg lettuce, shredded thin
3 tomatoes, diced small
1 jalapeño, seeded and minced
1 red onion, minced
1/2 bunch cilantro, rough chopped
1/8 cup extra virgin olive oil
1/2 bunch scallions, sliced thin on a bias
1 cup sour cream
Salt and pepper to taste
- Turn on grill.
- For pico de gallo - in a mixing bowl, mix tomatoes, jalapeños, red onion, chopped cilantro, olive oil, and the juice of one lime. Season mixture with salt and pepper. Toss. Reserve.
- When Pulled BBQ Salmon is hot, lightly grill tortillas, about 20 seconds each side. Place tortillas on plates or platters as desired. Place a 3-fingered pinch of shredded lettuce on top of grilled tortilla.
- Top lettuce with about 3-4 ounces Pulled BBQ Salmon. Top with about 1 tablespoon fresh pico de gallo. Top with a dollop of sour cream and finely sliced scallions.
- Cut remaining lime into wedges and place next to each taco. Serve.