- 1 1/2 pound salmon, cubed
- 3/4 cup barbecue sauce
- 1/4 cup sriracha
- 1/3 cup frozen corn, thawed
- 1/3 cup shelled edamame
- 1/4 cup purple onions, finely chopped
- 1 lime, juiced and zested
- 2 cups Asian coleslaw mix
- 1/4 cup fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 Old El Paso™ Soft Tortilla Bowls
Step 1 In a large bowl, stir together salmon, barbecue sauce, and Sriracha. Set aside.
Step 2 In a medium bowl, stir together corn, edamame, purple onions, lime zest, and lime juice. Set aside.
Step 3 In a medium bowl, stir together coleslaw mix, cilantro, mayonnaise, rice vinegar, and honey.
Step 4 Heat grill over to medium-high heat. Spray a grill tray with nonstick olive oil spray. Toss salmon cubes into the grill pan. Place on grill, cook for 5 minutes, then use a spatula to gently turn the salmon. Cook until cubes are cooked through, about 10-12 minutes.
Step 5 Serve salmon in Old El Paso™ Stand 'N Stuff Soft Flour Tortillas, topped with corn salsa, and coleslaw.
Expert TipsDon't have a grill pan? Thread the salmon cubes onto a wooden skewer and cook kabob style, instead!
Turn Down the Heat. For a more mild flavor, reduce the amount of Sriracha or omit it completely, if desire.