Wednesday, October 1st 2008, 1:45 pm
16 6" Corn tortillas
1 8 oz package Queso Fresco crumbled
2c Chopped Romaine lettuce
1c Tomato onion relish (diced tomatoes and onions, ratio to your preference)
2 lbs Salmon marinated
1 c Avocado tomatillo salsa
For the marinade
½ Bunch cilantro
¼ c Limejuice
¼ c Olive oil
Pinch Salt and Pepper
Lightly chop cilantro. Put cilantro, lime juice, olive oil, salt and pepper in the food processor and blend.
Cut salmon into ½ inch strips and marinade for at least 30 minutes.
Avocado tomatillo salsa
½ Bunch cilantro
5 Tomatillos (husk removed)
2 Avocados (skin and pit removed)
2 T limejuice
½ c water
Pinch Salt and Pepper
Lightly chop cilantro. Put all ingredients in a food processor and process until smooth.
Adjust seasoning with salt and pepper. Adjust consistency with additional water if desired.
For the Tacos
Wet tortillas with water. Cook tortillas in a hot nonstick skillet two at a time. Keep cooked tortillas in a tortilla warmer or wrapped in a clean dishcloth.
In another hot skillet sear marinated salmon. This should only take a few minutes. The limejuice in the marinade has already begun the cooking process. Once the fish is cooked to medium, fill tortillas with 3 to 4 oz salmon, lettuce, crumbled queso fresco and tomato onion relish. Serve with avocado tomatillo salsa.
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