Instead of Taco Tuesday for tomorrow night, we had Mexican Monday tonight. I had already planned on making chili for dinner for Tuesday because San Diego is expecting a winter storm … lots of rain and wind will be coming our way. The rain actually started this evening, it’s so cozy!
Last week I watched an episode of Ina Garten’s where she prepared roasted salmon tacos. This gave me the idea to make my fish tacos using salmon, instead of the cod that I usually use. I made up my own recipe for the salmon, so I could blog it for all of you. I started with an almost 2 pound piece of salmon. On top of the salmon, I squeezed the juice of two limes and sprinkled the zest of one lime.
In a small dish, I mixed together kosher salt, chili powder, dried oregano and garlic powder.
I sprinkled this over the fish and placed it into a preheated 425 degree oven for 20 minutes.
While the salmon was roasting, I mixed together a sauce for my tacos that consisted of sour cream, the zest and juice of one lime, kosher salt and several dashes of hot sauce.
I sliced two avocados for us to top our tacos with. I also had shredded cabbage that I added to my taco, as well as black beans.
I heated my corn and wheat tortillas in the microwave for 45 seconds. I wanted them nice and warm, which they were! On top of the tortilla, I spread a little of my sauce.
Directly on top of the sauce, I added my cabbage and then the black beans. On top of the black beans, I placed my salmon, topping it with a couple avocado slices and another drizzle of sauce. I did not add cheese to these tacos. I was looking to make a very healthy fish taco and didn’t want to include the fat in cheese. I chose to use the healthier fat of an avocado.
Ingredients for Fish
1 salmon filet
2 limes (zest of 1, juice of 2)
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Directions for Fish
- Preheat oven to 425 degrees.
- Place salmon on a baking sheet.
- Mix together salt, chili powder, oregano and garlic powder in small dish.
- Zest lime and set aside.
- Squeeze lime juice and sprinkle zest over fish.
- Sprinkle seasoning mix over fish.
- Roast for 20-25 minutes.
Ingredients for Sauce
1/2 cup light sour cream
zest and juice of one lime
1/2 teaspoon kosher salt
5 dashes hot sauce
Directions for Sauce
- Mix together all ingredients and stir.
Until next time, Kris