In a large bowl toss together cabbage, jicama, and green onion. Set aside.
Using a mini food processor or blender puree together avocado, sour cream, mayonnaise, lime juice, lime zest, onion powder, salt and pepper until smooth. Add cilantro and pulse until cilantro is coarsely chopped and combined.
Combine shredded cabbage mixture with just enough dressing to coat the salad well. Serve immediately.
Recipe Notes
Add dressing to salad just before serving to maintain optimum freshness and crunch. Save any additional dressing to drizzle over tacos or spread on your favourite sandwich or hamburger.
Layer the chicken breast between sheets of plastic wrap. Pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
In a small bowl combine oil, spices, adobo sauce and lime juice. Finely chop canned chipotle pepper and add to spice mixture. Stir mixture to create a paste and rub onto both sides of the chicken breasts. Cover, refrigerate until ready to use. Can be done up to 6 hours ahead.
When ready to assemble tacos, heat grill to medium high and cook chicken breast for 6-8 minutes per side, depending on how thin you pounded them. Remove from grill, cover with tin foil and allow to rest for 5 minutes before slicing.
Avocado Cream
Cut avocados in half and remove the stone. Scoop out flesh into a food processor, mini chopper or blender. Add all remaining ingredients except cilantro and blend until desired consistency. Stir in chopped cilantro, adjust salt seasoning as desired.
Combine all ingredients in a medium size bowl, cover and allow to rest 24 hours to allow the peppercorns to soften and meld the flavours.
Salmon Fillets
Heat grill to medium high and spray with non stick spray. Rub salmon fillets with olive oil and season with cracked black pepper and sea salt.
When grill is hot, grill salmon fillets for 3-4 minutes per side depending on thickness. Remove from grill and serve immediately with pink peppercorn tartar sauce.
Recipe Notes
Recipe Source:  Adapted from Epicurious Salmon with Pink Peppercorn Tartar Sauce, June 1998
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