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A fresh take on the traditional taco. [Photo: Avocado Central]

Grilled salmon tacos with avocado cabbage carrot slaw

A healthy take on a traditional taco that can help balance blood sugar levels in line with American Diabetes Association 2015 Recipe Guidelines.

The avocado cabbage slaw makes for a refreshing topping to cumin-rubbed salmon inside warm corn taco shells. Serves 4

For the salmon

Ingredients

• 1 lb (480 g) fresh salmon filet
• ½ tsp ground cumin
• ¼ tsp freshly ground pepper
• 1 cup (240 g) pico de gallo salsa, homemade or store bought
• 8 small corn tortillas
• 4 cups Easy Avocado Cabbage Carrot Cole Slaw

Method 

1 Sprinkle salmon filets with cumin and pepper.

2 Wrap salmon in foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.

3 Wrap tortillas in foil and place on grill for 4 minutes, turning once until warm.

4 Fill tortillas with cubed cooked salmon, pico de gallo and avocado cabbage carrot cole slaw (see recipe below) dividing evenly.

For the coleslaw

Ingredients

• 2 ripe fresh avocados, halved, pitted, and diced, divided
• ¼ cup (60 ml) white wine vinegar
• 2 tbl water
• 1 tbl sugar
• ½ tsp ground cumin
• 4 cups (by volume, around 2 pint glasses) sliced green cabbage
• 2 cups (by volume, around 1 pint glass) grated carrots
• ½ cup (1 medium) sliced red onion
• ¼ cup (by volume, around 6-8 tbls) chopped cilantro leaves
• Salt and pepper, to taste

Method

1 Place one avocado, vinegar, water, sugar and cumin in a blender.

2 With the blender on puree setting, blend until smooth.

3 In a large bowl, combine the cabbage, carrots, onion, cilantro and one diced avocado.

4 Pour dressing over cabbage mixture, toss gently and season to taste with salt and pepper.

Recipe © Avocado Central