Photo: Victor Protasio"This is a perfect recipe for the end of summer and start of the school year," saysEric Adjepong, who is dad to daughter Lennox, 3.“With its fresh and colorful ingredients, it’s a great dish to make with children to get them excited in the kitchen,” adds theTop Chefalum and host of Food Network’sAlex vs America, which airs at 9 p.m. ET on Food Network and discovery+.Eric Adjepong’s Salmon Tacos with Crunchy Slaw1 (16 oz.) pkg. tricolor coleslaw mix½ cup sliced scallions (from 1 bunch)2 Tbsp. chopped fresh cilantro3 Tbsp. white wine vinegar2 Tbsp. granulated sugar¼ tsp. crushed red pepper (optional)1 Tbsp. fresh lime juice (from 1 lime), plus 2 limes, quartered, divided2½ tsp. kosher salt, divided2¼ tsp. black pepper, divided2 tsp. granulated garlic, divided2 Tbsp. plus 1½ cups canola oil, divided1 tsp. ground ginger4 (6-oz.) skinless center-cut salmon fillets, cut into 1-in. strips½ cup cornstarch½ cup all-purpose flour12 (6-in.) corn tortillas, warmed1.Toss together coleslaw mix, scallions and cilantro in a large bowl. Whisk together vinegar, sugar, red pepper, lime juice, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon granulated garlic and 2 tablespoons oil in a separate bowl. Pour dressing over slaw; toss to coat evenly.2.Stir together ground ginger, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic in a small bowl. Coat salmon strips evenly with rub.3.Whisk together cornstarch, flour and 1 teaspoon salt and 1 teaspoon black pepper in a baking dish. Dredge salmon with flour mixture, shaking off excess.4.Heat 1½ cups oil in a large, high-sided skillet over medium high to 350°. Working in 2 batches, carefully place salmon in hot oil. Cook, turning occasionally, until golden, about 5 minutes. Remove from oil, and place on a rack lined with paper towels. To serve, stuff warm tortillas with fish and slaw and a squeeze of fresh lime.Quick tip!Make it ahead: Place dredged fish strips on a baking sheet in the freezer until firm. Transfer them to an airtight container, and freeze up to 3 months. When ready to use, add 5 minutes to the cook time.Serves:6Active time:30 minutesTotal time:30 minutes
Photo: Victor Protasio
“This is a perfect recipe for the end of summer and start of the school year,” saysEric Adjepong, who is dad to daughter Lennox, 3.“With its fresh and colorful ingredients, it’s a great dish to make with children to get them excited in the kitchen,” adds theTop Chefalum and host of Food Network’sAlex vs America, which airs at 9 p.m. ET on Food Network and discovery+.Eric Adjepong’s Salmon Tacos with Crunchy Slaw1 (16 oz.) pkg. tricolor coleslaw mix½ cup sliced scallions (from 1 bunch)2 Tbsp. chopped fresh cilantro3 Tbsp. white wine vinegar2 Tbsp. granulated sugar¼ tsp. crushed red pepper (optional)1 Tbsp. fresh lime juice (from 1 lime), plus 2 limes, quartered, divided2½ tsp. kosher salt, divided2¼ tsp. black pepper, divided2 tsp. granulated garlic, divided2 Tbsp. plus 1½ cups canola oil, divided1 tsp. ground ginger4 (6-oz.) skinless center-cut salmon fillets, cut into 1-in. strips½ cup cornstarch½ cup all-purpose flour12 (6-in.) corn tortillas, warmed1.Toss together coleslaw mix, scallions and cilantro in a large bowl. Whisk together vinegar, sugar, red pepper, lime juice, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon granulated garlic and 2 tablespoons oil in a separate bowl. Pour dressing over slaw; toss to coat evenly.2.Stir together ground ginger, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic in a small bowl. Coat salmon strips evenly with rub.3.Whisk together cornstarch, flour and 1 teaspoon salt and 1 teaspoon black pepper in a baking dish. Dredge salmon with flour mixture, shaking off excess.4.Heat 1½ cups oil in a large, high-sided skillet over medium high to 350°. Working in 2 batches, carefully place salmon in hot oil. Cook, turning occasionally, until golden, about 5 minutes. Remove from oil, and place on a rack lined with paper towels. To serve, stuff warm tortillas with fish and slaw and a squeeze of fresh lime.Quick tip!Make it ahead: Place dredged fish strips on a baking sheet in the freezer until firm. Transfer them to an airtight container, and freeze up to 3 months. When ready to use, add 5 minutes to the cook time.Serves:6Active time:30 minutesTotal time:30 minutes
“This is a perfect recipe for the end of summer and start of the school year,” saysEric Adjepong, who is dad to daughter Lennox, 3.
“With its fresh and colorful ingredients, it’s a great dish to make with children to get them excited in the kitchen,” adds theTop Chefalum and host of Food Network’sAlex vs America, which airs at 9 p.m. ET on Food Network and discovery+.
Eric Adjepong’s Salmon Tacos with Crunchy Slaw
1 (16 oz.) pkg. tricolor coleslaw mix½ cup sliced scallions (from 1 bunch)2 Tbsp. chopped fresh cilantro3 Tbsp. white wine vinegar2 Tbsp. granulated sugar¼ tsp. crushed red pepper (optional)1 Tbsp. fresh lime juice (from 1 lime), plus 2 limes, quartered, divided2½ tsp. kosher salt, divided2¼ tsp. black pepper, divided2 tsp. granulated garlic, divided2 Tbsp. plus 1½ cups canola oil, divided1 tsp. ground ginger4 (6-oz.) skinless center-cut salmon fillets, cut into 1-in. strips½ cup cornstarch½ cup all-purpose flour12 (6-in.) corn tortillas, warmed
1.Toss together coleslaw mix, scallions and cilantro in a large bowl. Whisk together vinegar, sugar, red pepper, lime juice, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon granulated garlic and 2 tablespoons oil in a separate bowl. Pour dressing over slaw; toss to coat evenly.
2.Stir together ground ginger, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic in a small bowl. Coat salmon strips evenly with rub.
3.Whisk together cornstarch, flour and 1 teaspoon salt and 1 teaspoon black pepper in a baking dish. Dredge salmon with flour mixture, shaking off excess.
4.Heat 1½ cups oil in a large, high-sided skillet over medium high to 350°. Working in 2 batches, carefully place salmon in hot oil. Cook, turning occasionally, until golden, about 5 minutes. Remove from oil, and place on a rack lined with paper towels. To serve, stuff warm tortillas with fish and slaw and a squeeze of fresh lime.
Quick tip!Make it ahead: Place dredged fish strips on a baking sheet in the freezer until firm. Transfer them to an airtight container, and freeze up to 3 months. When ready to use, add 5 minutes to the cook time.
Serves:6Active time:30 minutesTotal time:30 minutes
source: people.com
