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Thursday, September 12, 2013

Fish Tacos Made Easy and Elegant

Hello everyone! It has been a beautiful Thursday so far...though the rain is on its way! Last night I finally was able to feed my craving for fish tacos! I had them over recently at the end of the summer and have wanted to have them again ever since. I used an insanely delicious, easy, fast, and healthy recipe for these glorious tacos. The apple salsa adds a little fall flavor as well. I hope you enjoy these as much as I did. YUM.

Chipotle-Rubbed Salmon Tacos
Deborah Schneider
I used big tortillas, so I cut mine in half.
This photo is pre-wrapped wrap. I just love all the colors!

  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons sugar
  • 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 8 corn tortillas
  • Salt
  • 1 Hass avocado, mashed
  • Apple-Cucumber Salsa *recipe below!
  • 1 cup finely shredded cabbage
  1. Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
  2. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
  3. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
  4. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

Apple-Cucumber Salsa
Deborah Schneider

  • 1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
  • 1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1/2 small red bell pepper, cut into 1/4-inch dice
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 teaspoons sugar
  • Salt
  1. Directions
  2. In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt and serve.

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