Description

Elevate your taco night with a flavorful sweet and spicy grape pico de gallo and pinot noir.

Ingredients

Ingredients for Grape Pico de Gallo

1 cup red grapes, quartered

1 serrano pepper, seeds removed and thinly sliced

1 Roma tomato, chopped

1/4 red onion, chopped

1/3 cup fresh cilantro, chopped

juice of 1 large lime

salt and pepper to taste

Ingredients salmon tacos:

1 tablespoon olive oil

1/2 pound salmon filets, skin on

salt and pepper to taste

6 corn tortillas, warmed

1 large avocado, sliced

4 radishes, sliced

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Instructions

Instructions for grape pico de gallo:

Combine all ingredients in a medium bowl and toss with a fork. Cover and Refrigerate until ready to serve.

Instructions for salmon tacos:

Heat oil in a large skillet over medium heat. Place filets on hot oil skin side down, salt and pepper top sides to taste. Cook for 4 minutes, carefully flip each filet to the skinless side. Salt and pepper to taste and cook for 3 minutes or until flaky. Transfer to a cutting board, Chop into bite-size pieces.

Place a few pieces of fish on each corn tortilla, top with grape pico de gallo, avocado slices and radish slices. Serve with Decoy Wine.