Smoked Salmon Tacos with Chipotle Cream Sauce and Mango-Lime Slaw
Juicy salmon tacos on soft flour shells topped with a zippy mango slaw and a creamy, spicy sauce.
Servings Prep Time
6People 1hour
Cook Time Passive Time
1hour 5hours
Servings Prep Time
6People 1hour
Cook Time Passive Time
1hour 5hours
Ingredients
Brine For Salmon
Mango-Lime Slaw
Chipotle Cream Sauce
Instructions
Salmon Brine
  1. Mix all of the ingredients together. Submerge the salmon, making sure that all the salmon is under the brine. A trick for keeping it under the water is to add ice to a baggie and put it on top of the salmon.
  2. Let the salmon and brine hang out in the refrigerator for 1 to 2 hours. The longer you let it sit in the brine the saltier it becomes. I like to take mine out at about 1 and 1/2 hours.
  3. Take the salmon out of the brine and let it sit on a rack on your counter for about 2 hours. The goal here is for the top of the salmon to dry out. You are letting your salmon form a thin sticky shiny layer on top called a pellicle. This is the key to really great smoked salmon.
  4. Smoke your salmon. I smoke mine on a much higher temperature for this recipe. I only want a light smoke flavor. I use hickory wood chips.
  5. Keep your smoker between 200 and 250 degrees. Check your salmon after 15 min. It should be lighter in colour on the inside and flake apart easily.
Mango-Lime Slaw
  1. Peel and slice the mango into thin small match sticks.
  2. Shred the both the carrot and the cabbage. keeping it about the same size as the mango.
  3. Slice the green onions in long thin strips. The goal is to try and keep all of the ingredients about the same shape and size.
  4. Chop the cilantro. Zest and juice the lime and whisk it with the olive oil.
  5. Mix all the ingredients together. taste and add your salt and pepper. Let sit in the refrigerator until you are ready to eat!
Chipotle Cream Sauce
  1. Measure out all of the ingredients into a good blender EXCEPT the heavy cream.
  2. Only use two of the chipotle peppers. They are very spicy!
  3. Blend everything up. Add the cream to the mixture and pulse it a couple of times. Keep in the refrigerator.
Recipe Notes

Salmon Taco