Salmon tacos with miso broccoli slaw and apricot salsa
Salsa
Mexican cuisine
The quintessential street food here in Los Angeles has got to be the taco. Just the thought of a fresh tasty taco off a truck produces a Pavlovian response for me. Knowing I can never make anything that would rival my favorite taco trucks, I decided to try taking the taco in a completely different, Asian influenced direction. The great thing about this recipe is that it comes together pretty quickly and can even be a great way to use leftover cooked salmon. The salmon can also be substituted with the protein of your choice, like chicken or tempeh. I made the salsa with fresh apricots because I happened to have a lot of them on hand, but it can be also be made with ripe mangos or peaches.
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