A great little paleo salmon appetizer, or serve as a main course. Delicious lettuce "cups" with salmon and coleslaw, all topped with a creamy, homemade avocado sauce.
2 to 3cupspre-packaged cole slaw mix or shredded cabbage
1lime, juiced
2tbspolive oil or avocado oil
1head of butter lettuce (aka Boston or bibb lettuce)
1orange, sliced into sections (optional seasoning)
Instructions
To save time, you can prepare the Everyday Seasoning Salt and Avocado Sauce before starting (See recipe links to those below)
Season salmon fillets generously with Everyday Seasoning Salt (or your favorite seasoning). Pat fillet lightly to adhere and drizzle each with a little olive oil or avocado oil
Heat grill to medium high. Grill salmon 5-8 minutes, turning once. Cook just until fillets easily flake but are still moist. Remove from grill and set aside temporarily to cool. (Instead of grilling, salmon fillets can be pan-fried or baked if desired)
In a small mixing bowl, combine cole slaw mix (or shredded cabbage) with chopped cilantro leaves and juice of 1 lime. Salt to taste
Rinse butter lettuce leaves, and spin-dry in salad spinner, or lightly blot dry with paper towels. Select the best cup-shaped leaves to create your lettuce wrap tacos
Break apart cooled salmon fillets. Place salmon pieces inside lettuce wrap tacos, and sprinkle each with the cole slaw mixture
Finish each lettuce wrap taco with a healthy drizzle of Avocado Sauce