Taco's are so versatile with any protein they are easily one of my favorite foods to eat and cook, but I have to say that with fresh grilled salmon it's one of the most delicious and light and you keeps you wanting more.
The salmon gets baked with a punchy mixed spice rub which brings out even more flavour, the cabbage provides great texture with crunch, the barbecued corn gives it that bold char taste along with the pan fried tortillas, the lime avocado with a jalapenos adds freshness and bite, and the small amount of crumbled feta rounds everything off with saltiness in perfect harmony ......(fish and cheese i hear you say?? )
The amazing colours in this dish speaks not only to my love of food, but too my love of photography as well and i had to keep telling myself to hurry up and take the goddamn photo already, as i was drooling more than 12 week old Sienna is right now....and she just started teething!
The only thing missing was a super chilled corona and the sound of the ocean.
Yield: About 4-6 tacos depending on how loaded you want them. I got 4 - Fully Loaded! with some extra avacodo salsa and corn left, the perfect amount for a few chips and dip as well.
1 Tbsp fresh lime juice
1 tsp chili powder (ancho if you have it)
3/4 tsp ground cumin
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt, then more to taste
1/2 tsp freshly ground black pepper
1/2 cup small diced red onion, run under cool water to remove harsh bite and drain
1/2 chopped cilantro
1 jalapeno, take a small nibble and de-seed depending on your threshold
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp olive oil
Salt and freshly ground black pepper
1-2 Corn on the cobs, the 2nd just for munching on later, slathered in butter with salt and pepper :)
2 cups thinly sliced red or green cabbage
1/2 cup crumbled feta cheese
Directions:
Don't forget the corona's like i did!! ...........amateur move!
recipe inspired by www.cookingclassy.com
The salmon gets baked with a punchy mixed spice rub which brings out even more flavour, the cabbage provides great texture with crunch, the barbecued corn gives it that bold char taste along with the pan fried tortillas, the lime avocado with a jalapenos adds freshness and bite, and the small amount of crumbled feta rounds everything off with saltiness in perfect harmony ......(fish and cheese i hear you say?? )
The amazing colours in this dish speaks not only to my love of food, but too my love of photography as well and i had to keep telling myself to hurry up and take the goddamn photo already, as i was drooling more than 12 week old Sienna is right now....and she just started teething!
The only thing missing was a super chilled corona and the sound of the ocean.
Yield: About 4-6 tacos depending on how loaded you want them. I got 4 - Fully Loaded! with some extra avacodo salsa and corn left, the perfect amount for a few chips and dip as well.
- Ingredients : Salmon
- 1 lbs boneless salmon, skinned and sliced into 3 equal portions
1 Tbsp fresh lime juice
1 tsp chili powder (ancho if you have it)
3/4 tsp ground cumin
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt, then more to taste
1/2 tsp freshly ground black pepper
- Avocado Salsa
1/2 cup small diced red onion, run under cool water to remove harsh bite and drain
1/2 chopped cilantro
1 jalapeno, take a small nibble and de-seed depending on your threshold
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp olive oil
Salt and freshly ground black pepper
1-2 Corn on the cobs, the 2nd just for munching on later, slathered in butter with salt and pepper :)
For serving
2 cups thinly sliced red or green cabbage
1/2 cup crumbled feta cheese
Directions:
- For the salmon:
- Preheat oven to 375 degrees. In a mixing bowl whisk together olive oil, lime juice, chili powder, cumin, onion powder, paprika, coriander, salt and freshly ground black pepper. Evenly rub mixture over both sides of whole piece of salmon.
- place in the oven - 10 minutes is all it needs!
- For the avocado salsa:
- In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste.
- Boil the corn on the cob for 3-5 minutes first. drizzle with extra virgin olive oil then finish off on the bbq to get nice and charred on a few sides. cut the corn off each side with a sharp serrated knife.
- To assemble tacos:
- Cabbage on the bottom, then break the salmon into small portions and layer over center of tacos, add avocado salsa, corn and feta cheese.
Don't forget the corona's like i did!! ...........amateur move!
recipe inspired by www.cookingclassy.com