Roasted Salmon Tacos with Peach Slaw + Beso del Sol Sangria.

July has been the most hectic summer month! With vacation, visiting family, packing, moving, and work, I have struggled to keep up on the blog + running front. However as of this morning, my kitchen is completely unpacked and all of my belongings are in one place even if that means still stacked in boxes. Happily, tonight I am sharing the first recipe to come out of the new kitchen!

I don’t know about you, but there’s something about tacos that screams summer to me. I’m excited to share this Summer Food Pairing recipe with Beso del Sol Sangria – roasted salmon tacos with peach slaw, combined with plenty of avocado and crunchy red cabbage. K and I took a short roadtrip to Angelo Caputo’s Fresh Market to pick up ingredients for the tacos earlier this evening.

Beso del Sol comes as a “bag in a box” with 3L total. The sangria is expected to stay fresh for up to six weeks after opening. A glass of sangria was just sweet enough to pair with these tacos as a weeknight treat.  I can’t wait to try it again this weekend out on the deck!

I also picked up a bag of another new favorite – plantain chips. This was the perfect thing to pair with these tacos!

Roasted Salmon Tacos with Peach Slaw
Yields: 4 servings

Ingredients~
Corn tortillas
3/4 pound salmon {I used wild, fresh Atlantic salmon}
1 Tablespoon extra virgin olive oil
1 lime {squeezed}
1/4 cup cilantro {lightly chopped}
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder

Slaw~
2 white peaches
1/4 cup red cabbage {chopped}
1/4 cup cilantro {lightly chopped}
2 teaspoons red wine vinegar
1/8 cup red onion {chopped}
1 avocado
1/2 lime squeezed
1/4 teaspoon salt

How to~
*Preheat the oven to 425 degrees.
*Put together the slaw – chop the peaches, cilantro, red onion, and red cabbage. Add lime juice, salt, and red wine vinegar and stir.
*Place salmon in a glass dish, skin side down. Add cilantro, extra virgin olive oil, salt, pepper, and garlic powder and mix it evenly over the salmon.
*Bake salmon for 16 minutes. Let it set for ~10 minutes and flake with a fork.
*Bake a few tortillas for ~2 minutes to warm them and top each taco with slaw.

{Disclosure: I received a gift card to purchase ingredients and sangria to create a new recipe from Caputo’s Fresh Market, as a pairing with Beso del Sol Sangria, and was invited through my membership in Chicago Food Bloggers. All opinions and text are 100% my own. }.