I’ve always twisted my nose at seafood tacos, considering them an abnormality of the gastronomic world. But, life has its own way of teaching important lessons and during our stay in Los Angeles, we sampled some fish tacos that made me reconsider my opinions. What can I say? I loved them, as well as the particularly incredible array of tasty salsas that place has to offer.
Since we came back, I wanted to make some type of fish tacos at home, and this recipe that I adapted from Food and Wine magazine was a perfect starting point.
CHIPOTLE-RUBBED SALMON TACOS
(adapted from Food and Wine)
2 tablespoons yogurt
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
1 Hass avocado, mashed with a squeeze of lime juice
salt and pepper
1 cup finelly shredded cabbage
1 Granny Smith apple, cut into 1/4-inch dice
1/2 English cucumber, cut into 1/4-inch dice
1 ripe tomato, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1/2 small red onion, finely diced (optional)
1 + 1/2 tablespoons white wine vinegar
1 + ½ teaspoons sugar
salt to taste
Prepare the salsa by mixing in a bowl the apple, cucumber, tomato, bell pepper, and onion (if using). Add the vinegar and sugar, season with salt, and reserve. It can be prepared hours in advance to intensify the flavors.
In a small bowl, mix the yogurt with the lime juice, season with salt and pepper and reserve. 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.
Heat the tortillas either in a low oven, wrapped in foil, or on top of a flame (my method of choice), until they are softened and heated through.
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.
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 yogurt and serve right away.
to print the recipe, click here
Comments: This simple recipe is like a symphony of flavors – the salsa has it all: spicy, hot, sweet, the green apple is the key ingredient. As to the cabbage, I’ve got a tip for you. If you love it in its raw state but the crunch factor seems a bit excessive, put the shredded/julienned cabbage in a small bowl, add very hot or boiling water to cover, count to 5 seconds and quickly drain it, rinsing it with plenty of cold water. This simple step softens it just enough, but won’t cook it. Perfect texture to top your tacos.
This type of meal is a favorite of ours: all the ingredients spread on the kitchen island, and we can enjoy them whichever way we like, very relaxed, very Summerish!
I sometimes go for a tortilla-less version, lighter but just as flavorful….
….but it’s nice to go for the full treatment with a bit of rice to round the meal
Whatever your preference, this meal is a winner! If you are not sold on the idea of a fish taco, please, try this one, you will be very pleasantly surprised.
ONE YEAR AGO: Cinnamon-Turban Bread
TWO YEARS AGO: Summertime Gratin