Elote Fish Tacos

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.