baja fish tacos

cinco de mayo was just a few days ago… but who says you can’t keep the celebration going with some mexican-inspired menu faves? :)

fish tacos are one of my fave things to order on a sunny patio with a frozen lime margarita on the side. while i haven’t quite mastered the art of mixing a good frozen marg, i’m happy to say that fish tacos are easypeasy to make at home.

prep veggies:
– 2-3 sprigs of green onion (chopped)
– 2 roma tomatoes (rough chop)
– 1.5 cups organic mixed herb salad or greens
– 1/2 large haas avocado (halved, pitted, peeled, sliced)

prep fish:
– heat up large saucepan w/ 1 tbsp extra-virgin olive oil (evoo) on high heat
– add green onion & tomatoes to pan
– reduce heat to medium, add 1 large fillet of fresh salmon to pan (already thawed, if previously frozen)
– season salmon fillet & tomatoes w/ 1/2 tsp ancho chile spice
– 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.

assemble tacos:
– place 3 medium whole-grain tortillas on a plate
– divvy mixed greens on each tortilla
– add tomatoes, cooked salmon (flaked) & avocado to each tortilla
– season w/ ground black peppercorns
– top w/ queso fresco (grated) over taco fillings

food styling:
– fold tortillas into halves & place on a serving dish
– warm-up tacos in microwave for 15-20sec to melt the cheese
– pairs nicely w/ your fave chilled lime beer or frozen margarita

(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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westcoast fish tacos

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)