Salmon and Pistachio Tacos with Chili Sauce
Courtesy of Sweet Paul Magazine
This pistachio sauce is so delicious. Perfect with the sweet salmon. Try it on chicken as well.
1/3 cup shelled pistachios
1/2 cup fresh cilantro
1/2-1 green chili, all depends on how hot you want it
1 tablespoon white wine vinegar
1/2 cup olive oil
2 large pieces of salmon filet, pan seared or grilled
1 avocado, sliced
1/2 small red onion, thinly sliced
4 large tortillas, heated in a dry pan
- Start with the sauce. Place the pistachios in a blender and grind fine.
- Add herbs, chili, vinegar and oil and blend until smooth. If the vinaigrette is too thick just add a little more oil.Season with salt.
- Fill the tortillas with pieces of salmon, avocado, lettuce, red onion and cilantro.
- Finish up with some chili sauce and a sprinkling of extra pistachios.