Spicy Soft Tacos with Beer-Marinated Salmon

[Csara]

This is from Weber's newsletter.....YUM

Spicy Soft Tacos with Beer-Marinated Salmon

Prep time: 10 minutes
Marinating time: about 1 hour
Grilling time: 15 to 20 minutes

1 package Weber® Grill Creations® Chipotle dry marinade
1/4 cup olive oil
1/4 cup light beer

Salsa
4 medium plum tomatoes, halved lengthwise
1 small onion, cut crosswise into 1/2-inch slices
1 small jalapeño chile pepper, stemmed
Extra virgin olive oil
1/4 cup tightly packed fresh cilantro leaves
2 teaspoons fresh lime juice

Kosher salt
Freshly ground black pepper

8 flour tortillas (6 to 8 inches)
2 cups shredded romaine lettuce
1/2 cup sour cream

1. In a large, resealable plastic bag mix the dry marinade, oil, and beer. Add the salmon, press the air out of the bag, and seal it tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for about 1 hour, turning the bag occasionally.

2. Lightly coat the tomato halves, onion slices, and jalapeño with oil. Grill the vegetables over direct high heat (450°F to 550°F), with the lid closed as much as possible, until lightly charred, 5 to 7 minutes, turning as necessary. Put the vegetables in a food processor (for a mild salsa, remove and discard the jalapeño seeds first) along with the remaining salsa ingredients, and process until chunky. Season with salt and pepper to taste. Drain the salsa through a sieve and put it in a small bowl.

3. Remove the salmon from the bag and discard the marinade. Grill, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 7 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium. Slip a spatula between the skin and flesh and remove the fillets from the grill. Break the salmon into bite-size pieces.

4. Heat the tortillas over direct high heat, with the lid open, for 5 to 10 seconds per side. Wrap them in a kitchen towel to keep warm. For each taco, layer a warm tortilla with salmon, salsa, lettuce, and sour cream. Roll loosely. Serve warm.

Makes 4 servings

Grilling Tip:
Leave the fish alone! Caramelization happens faster when the fish stays in place on the clean, hot grate. Keep the lid down as much as possible and turn the fish only once.