Myles Mission Reveal Party

Myles got his mission call on Adria's birthday, Thursday, May 11th. We invited all the family over on Saturday May 13th and had them guess where Myles was going on his mission based on the food we served. Since he was called to Washington Federal Way, we decided to serve Salmon - and since he is going Spanish speaking, we decided to do fish tacos. We also had cherry pie, triple berry pie, Jazz apples from Washington with caramel apple dip, cherries, and blueberries. We had Jones Soda and Americana Cherry Soda (both made in Washington too.)

We used the same fish taco recipe we have made before and we tried a second one that Ryan found on Food and Wine made with Salmon. The fish was good, but I think I prefer the other coleslaw. Here's the recipe with a few changes:

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
Salt and freshly ground pepper
20 oz of salmon fillets (we used the frozen ones from Smiths)
Extra-virgin olive oil, for brushing
2 tomatillos, husked and quartered
2 tablespoons chopped cilantro
1/2 small jalapeño, seeded and quartered
1 garlic clove
6 tablespoons sour cream
1 ripe avocado—halved, peeled and pitted
2 cups finely shredded red and green cabbages
2 cups broccoli slaw
8 corn tortillas
Hot sauce and lime wedges, for serving

In a small bowl, stir the cumin with the chili powder, and brown sugar. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.

In a food processor or blender, puree the tomatillos with the cilantro, jalapeno and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and broccoli slaw and toss to coat.

Preheat the oven to 300 degrees. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, put the salmon on a grill pan grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the avocado slaw and serve right away with the hot sauce and lime wedges.

We had leftovers the next day for dinner- Ryan and the boys added sriracha mayonnaise to their tacos.