- Avocado Salsa:
- 2/3 cup diced firm-ripe avocado
- 1/4 cup chopped tomato
- 1/4 cup thinly sliced green onions
- 2 tablespoons chopped cilantro
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh jalapeno chile
- 1 clove garlic, minced or pressed
- Salt
- Tacos:
- 1 tablespoon lime juice
- 1 clove garlic, minced or pressed
- 1/8 teaspoon freshly ground pepper
- 1 1/2 teaspoons Safeway SELECT Verdi Olive Oil
- 4 (8 inch) flour tortillas
- 10 ounces salmon fillet with skin (3/4 to 1 in. thick)
- Salt
- 1 cup finely shredded cabbage
- 1/4 cup crumbled feta cheese
- Preheat barbecue grill. To make salsa, in a small bowl, combine avocado, tomato, onions, cilantro, oil, lemon juice, chili, and garlic. Mix lightly. Season to taste with salt and set aside.
- In a shallow bowl, stir together lime juice, garlic, pepper, and oil. Stack tortillas, wrap in foil, and set aside.
- Rinse fish and pat dry, then turn in lime juice mixture to coat well. Cut a piece of heavy-duty foil the same size as fish. Place fish skin side down on foil.
- Place foil with fish on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level for 4 to 5 seconds) or over medium heat on a gas grill. Set foil-wrapped tortillas at edge of grill. Close lid on gas grill; cover charcoal grill and open vents. Cook until fish is just opaque but still moist in thickest part; cut to test (10 to 12 minutes).
- Pull off and discard skin from fish; cut fish into 1-inch chunks and transfer to a warm serving bowl. Season to taste with salt.
- To assemble each taco, place a warm tortilla on a plate; top with chunks of fish, salsa, cabbage, and cheese. Fold tortillas to enclose filling and eat out of hand.