Salmon Tacos with Zesty Orange Slaw and Cilantro Lime Corn

So, so, so good. I used to be one of those people (86% of the population) that does not think fish and tacos should join forces to make one dish. I am a believer now. Especially in this particular dish. I could have easily over indulged on this. Oh wait...I did. This is a little bit more time consuming and detail involved so I'll get straight to it.

First things first, you will want to make the slaw so it has time to chill over and marinate.

Here's the list for that!

1/2 cabbage head

3 green onions

1 TBS cilantro

Zest of 1/2 an orange

Juice of 2 oranges

Salt and pepper to taste

Finely chop up cabbage, green onions, and cilantro. Toss together with zest, juice, salt, and pepper. Cover and refrigerate. 

Now the salmon.

1 Salmon filet

TBS olive oil

Salt and pepper

Lime peel garnish

Preheat oven to 425. Place filet in a coated glass baking dish. Rub filet with olive oil and sprinkle with salt and pepper. Garnish with lime peels. Bake for about 25-30 minutes.

And last, but not least is the corn!

1 stick of butter, softened

1/4 cup cilantro, chopped

Juice of 2 limes

1 garlic clove, minced

4 ears of corn

Heat up the grill on medium-high heat. Mash together butter, cilantro, garlic, and lime juice.

Cover corn with mixture and wrap in aluminum foil. Put on the top rack of the grill turning periodically over a period of about 20 minutes

As for the taco shells, I decided to bake them to crisp them, rather than frying them. When the salmon is finished cooking, remove the garish and flake meat away, removing the skin. Serve on taco shells with the slaw with your corn on the side.