Salmon tacos with apple-cucumber salsa
This recipe was adapted from Food & Wine Magazine April 2010 issue, the feature Well-Being Mexican, recipes by Deborah Schneider. I love the orange zest on the fish and the salsa really makes it. I made this twice, once with salmon and once with tilapia. It tasted great both ways. Shredded lettuce or cabbage is always a nice addition.
(makes 8 tacos)
4 TBSP sour cream
2 tsp lime juice
2 tsp chipotle chile powder
2 tsp finely grated orange zest
2 tsp sugar
1 pound skinless salmon filet, cut into 4 pieces
1 TBSP extra virgin olive oil
8 corn tortillas
1 avocado, peeled & sliced
apple-cucumber salsa
Preheat oven to 350. In a small bowl mix sour cream, lime juice, salt & pepper to taste. In another small bowl mix chipotle powder, orange zest & sugar. Rub each piece of salmon with 1 tsp of olive oil and rub with the chipotle-orange mixture. Let stand for 5 minutes.
Wrap the tortillas in foil and bake for about 8 minutes.
Meanwhile, heat a grill pan over medium high heat. Season fish with salt & pepper and cook until browned, about 3-4 minutes per side.
To assemble tacos: put 2 thin slices of avocado in each taco, break up each piece of salmon and divide between tacos, top with apple-cucumber salsa and drizzle with lime sour cream.
Apple-Cucumber Salsa
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 small jalapeno, seeded and finely diced
1 TBSP white wine vinegar
1 TBSP orange juice
1 tsp sugar
salt & pepper to taste
In a bowl combine all ingredients.
[...] craving the flavors of Mexican food almost everyday. I can’t seem to get enough. Yesterday Salmon Tacos, today Mexican Meatball Soup. I’ve been told when you crave a particular kind of food it [...]