• Pibil Salmon Tacos


    Pibil Marinade

    Yield: 8 Portions

    • Ingredients
    • Orange juice
      ½ cup
    • Grapefruit juice
      2 Tbsp.
    • Lime juice
      ¼ cup
    • Garlic cloves
      3 ea.
    • Achiote paste
      2 oz.
    • Mexican oregano
      ½ tsp.
    • Cinnamon, ground
      ¼ tsp.
    • Cumin, ground
      1 tsp.
    • Salt
      1 tsp.

    • Ingredients
    • Salmon, cut in ¾ ” x ¾ ” x 2” strips
      1 lb.

    Citrus Cabbage Slaw

    • Ingredients
    • Cabbage, fine julienne
      1 cup
    • Cucumbers, sliced thin on a long bias
      1 cup
    • Pickled Red Onions (recipe follows)
      4 Tbsp.
    • Serrano, jalapeno, or habanero chile minced
      ¼ tsp. or as needed
    • Cilantro leaves
      2 Tbsp.
    • Orange segments, no pith
      1 cup
    • Grapefruit segments, no pith
      1 cup
    • Lime juice
      2 tsp. or as needed

    • Ingredients
    • Corn tortillas, 4”
      16 each
    • Olive oil spray or olive oil
      as needed
    • Avocado, sliced
      2 each
    • Cilantro
      as needed
    • Crema
      as needed
    • Lime wedges
      as needed


    For the Pibil Marinade:

    1. Combine all ingredients in a blender. Blend until smooth. Adjust seasoning with salt.
    2. Place the salmon in the marinade and allow it to chill for 2-3 hours, covered.

    For the Citrus Cabbage Slaw:

    1. Combine the cabbage, cucumbers, red onions, chiles, and cilantro leaves in a bowl. Gently mix in the orange and grapefruit segments and lime juice. Season with salt and pepper.
    2. Preheat a grill or grill pan.
    3. Heat the tortillas on a hot grill or griddle. Hold warm wrapped in a clean towel.
    4. Lightly oil or spray the grill. Lift the salmon out of the marinade, gently shaking off any excess. Place the salmon on the grill and cook on both sides until just cooked through.

    To Serve:

    1. Place a warm tortilla on a flat surface; top with some Citrus Cabbage Slaw making sure to include a few citrus segments. Place 1 – 2 pieces of salmon on top. Finish with a slice of avocado, crema, pickled red onions, a sprig of cilantro and a lime wedge.

    Note: Substitute 4 tsp paprika, 1tablespoon white vinegar, ½ teaspoon dried oregano, 2 minced clove of garlic, and ¼ teaspoon ground cumin for achiote paste. 

    Recipe by Chef Toni Sakaguchi at The Culinary Institute of America

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