Salmon Fish Tacos W/Creamy Avocado Dressing and Vegetable Slaw

• 2 tomatillos, husk removed and chopped
• 1 small jalapeno, chopped
• 2 tablespoons chopped cilantro
• 1 garlic clove, chopped
• 2 tablespoons sour cream
• 1 ripe Hass avocado
• salt & freshly ground black pepper
• lime juice, to taste
• 1 teaspoon ground coffee
• 2 teaspoons ground cumin
• 1 -2 teaspoon dried ancho chile powder or 1 -2 teaspoon dried chipotle powder
• 2 teaspoons brown sugar
• 1 12 lbs salmon, cut into 8 portions
• 1 cup purple cabbage and green cabbage, each (1 cup purple plus 1 cup green)
• 1 red pepper, julienne
• 1 yellow pepper, julienne
• 8 corn tortillas, lightly oiled, wrapped in foil, kept warm in oven (can sub hard taco shells)

1. In a small blender or food processor, combine tomatillos, jalapeno, cilantro, garlic, sour cream and avocado.
2. Sprinkle with salt, freshly ground pepper and a squeeze of lime juice.
3. Process into small chunks.
4. Season with salt and pepper; set aside.
5. Combine coffee and spices in a small bowl.
6. Season salmon with salt and freshly ground pepper and sprinkle with spice mixture.
7. In a large saute pan, heat a thin film of oil over medium high heat.
8. Saute salmon in batches to desired doneness.
9. Remove from pan to plate and tent with foil to keep warm.
10. Serve warm corn tortillas or taco shells with salmon, slaw and extra avocado dressing on the side.

jalapeno, cilantro, garlic, sour cream, avocado, salt, lime juice, ground coffee, ground cumin, chile powder, brown sugar, salmon, purple cabbage, red pepper, yellow pepper, corn tortillas

Taken from www.food.com/recipe/salmon-fish-tacos-w-creamy-avocado-dressing-and-vegetable-slaw-515783 (may not work)