yumyumyummers

westcoast fish tacos

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, lunch, tapas, vegetarian on 07.10.11 at 10:01 pm

chances are, i won’t be ordering fish tacos when dining out anymore…

so i have one of the weird tendencies to order something that i wouldn’t typically cook on my own when eating out. you know, things like veal, rabbit, sashimi, or other adventurous foods. while i wouldn’t necessarily categorize fish tacos as ‘adventurous’, it’s one of those dishes that never really made it into my kitchen repertoire… until now. :)

prep fish:
– heat up large saucepan w/ 1 tbsp extra-virgin olive oil (evoo) on high heat
– brown 1 large shallot (peeled, rough chop) w/ evoo
– reduce heat to medium, add 1 large fillet of wild sockeye salmon to pan (already thawed, if previously frozen)
– season salmon fillet w/ 1 tsp chipotle blend (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
– cook until salmon lightens slightly in colour on outside & opaque in center (but do not overcook)
– turn sides to cook evenly, about 3min per side
– remove from heat & set aside. allow salmon to cool for a few min.

prep veggies:
– 1 large organic heirloom tomato (rough chop)
– 1/3 english cucumber (rough chop)
– 1.5 cups organic mixed greens
– 1 large haas avocado (halved, pitted, peeled, sliced)

assemble tacos:
– place 3 medium corn tortillas on a plate
– divvy organic mixed greens on each tortilla
– add tomatoes, cucumbers, cooked salmon (flaked) & avocado to each tortilla
– season w/ ground black peppercorns
– top w/ grated, low-fat havarti cheese over taco fillings

food styling:
– fold tortillas into halves & place upright in a shallow soup bowl or serving dish
– use toothpicks to keep tacos intact
– warm-up tacos in microwave for 15-20sec to melt the cheese
– pairs nicely w/ your fave chilled lime beer

(tip: if fish tacos aren’t your cup of tea, swap out the salmon for stir-fry chicken. i also tried this taco recipe w/ chicken instead, and it works well w/ the chipotle seasoning & veggies.)

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  1. Fish tacos are my cup of tea and I like that you used cucumber too. Very cool.

    Like

  2. Yum! These sound awesome. I don’t typically order fish tacos at restaurants, but now that I know they can be this delicious homemade, why would I?! I’ll have to whip these up soon. :)

    Like

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