Salmon Tacos
Ingredients
Salmon*
2 lbs of salmon
Olive oil
Garlic salt
A cube of butter
Lemon slices
*(Good substitute for Salmon is black beans)
Slaw
Cabbage or broccoli/carrot mix premade package
1/4 cup of white vinegar
1 tablespoon of olive oil
Garlic
Salt
Pico de Gallo
1/2 cup of English cucumber, cut into tiny cubes for the extra crunch and freshness
¼ cup diced onions
½ cup of diced Roma Tomatoes
½ bunch of chopped cilantro (optional)
Season with salt and pepper to liking
Sour Cream
Optional- often made from dairy. Please read labels. Alternatives are available, great one Avocado.
Corn Tortilla
2 cups of Maseca
Water
1.5 teaspoon of salt
Instructions
Salmon
Drizzle olive to grease pan
Season it with garlic salt, butter, and a few lemon slices on top
Bake salmon for 10minutes at 400 degrees in a conventional oven
Broil for an additional 2 minutes to get crispy golden edges
Slaw
Toss ingredients in a bowl. Season with salt and pepper to liking.
Pico De Galla
Mix ingredients together. Season with salt and pepper to liking.
Corn Tortilla
Starting off with 1.5 cups of water, mix ingredients thoroughly
Add water by the teaspoon only (as needed). Consistency should feel softer than play-doh but not runny.
Knead thoroughly, put all of the dough in a big ball and let sit with a moist towel for 15 minutes.
Divide dough in ping pong sized balls equal in size
Line the tortilla press with a plastic sheet (I use a regular zip lock bag cut all four side). If you don’t have a press, use a two flat surfaces with plastic lining
Heat skillet on medium heat
After pressed, carefully remove tortilla from plastic
Cook on skillet for 30 sec on each side- Turn 3 times
When you see the tortilla expand from heat, you know it is done
Cover in a cloth napkin to keep war and repeat process
Place 3-4 spoons full of salmon on fresh tortilla, lay slaw, first, then place Pico de Gallo and top with sour cream and/or avocado or any substitute that is right for your household. Serve with rice and/or beans.
Enjoy!