Roasted Salmon Tacos


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

  1. Preheat oven to 425 degrees.
  2. Place salmon on a baking sheet.
  3. Mix together salt, chili powder, oregano and garlic powder in small dish.
  4. Zest lime and set aside.
  5. Squeeze lime juice and sprinkle zest over fish.
  6. Sprinkle seasoning mix over fish.
  7. 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

  1. Mix together all ingredients and stir.


Until next time, Kris


Slow-Roasted Spiced Pork Tacos


Saturday night I hosted our dinner club and made Ina Garten’s Slow-Roasted Spiced Pork. Everyone that was at our house that night thought this pork would be fabulous served in tacos. Since I had so much meat left over, that’s exactly what I decided to do tonight.

My good friend, Karin, who’s in our dinner club, sent an email after the dinner club saying she thought this meat would be “another round of joy on a plate” if served as tacos with a “dash” of plain yogurt, a little green salsa, onion, and lettuce. Karin is a wonderful cook, so I knew her suggestion would be spot on. Don’t you just love how she said the pulled pork (not pulled at the dinner party, but pulled for the tacos) would be another round of joy on a plate? I love how she said that. It’s nice to think of food that way … joy on a plate. Especially if you really love something. I think I’ll need to start referring to the foods I love best as “joy on a plate”. And there is no better joy, to me, than sharing a meal with my dear friends and family.

I, too, thought that green salsa would be best with the pork. I particularly love the green tomatillo salsa you can purchase in the refrigerated section at Trader Joe’s. It’s sold near the hummus and dips. Greek yogurt by Fage is what I purchased as the yogurt to go on the tacos. I used a quarter of a white onion that I chopped and shredded cabbage instead of the lettuce … I love the crunch of the cabbage. Sliced avocado, shredded pepper jack cheese, and chopped cilantro also made an appearance on our tacos this evening.


Ina Garten has come up with such an amazing recipe for this meat. It is fabulous. Definitely check out her recipe for Slow-Roasted Spiced Pork if you haven’t already seen it.

I reheated the pork in a tablespoon of olive oil, which took next to no time at all.


For taco shells, I used street taco flour tortillas … they were the perfect size. A dollop, or “dash” as Karin called it, of yogurt was placed right on the flour tortilla and the meat directly on top of that. From there, I built my taco with the cabbage, avocado slices, shredded cheese, cilantro, onion and green salsa.


Dennis is looking forward to having tacos tomorrow for lunch, he’s already packed it up in his lunch bag.


  • Slow-Roasted Spiced Pork (Ina Garten’s recipe)
  • street taco size flour tortillas
  • shredded pepper jack cheese
  • sliced avocado
  • chopped cilantro
  • chopped white onion
  • Greek plain yogurt
  • shredded green cabbage


Shred pork once you’ve cooked it. (If you are using leftover pork, reheat in a tablespoon of olive oil on the stove top).

Top your tortillas with yogurt, meat, cabbage, avocado, cheese, cilantro, onion and salsa.


Until next time, Kris


Turkey Tacos with Pasilla Pepper Cream Sauce


Tonight’s dinner started with a pasilla pepper. I knew I’d be making ground turkey tacos this week and wanted to make a sauce to spread over the corn tortilla before stacking my taco with the meat, diced onion, chopped tomato, cheese, cilantro and avocado.

I started by chopping up half of a pasilla pepper and adding it to my mini food processor.


To the food processor, I also added two garlic cloves that I’d chopped. I then added 1/4 cup of light sour cream and 1/8 cup of light mayonnaise, kosher salt, pepper and crushed red pepper. I also added the zest and juice of one lime.

I set this aside in the refrigerator while I prepared my ground turkey for the tacos.

I browned a pound of ground turkey, along with a white onion that I grated over the meat and two minced garlic cloves. For my seasonings, I added kosher salt, pepper, oregano and Chile lime seasoning.


I heated corn tortillas over the open flame on my gas stove. Once they were done, I spread some pasilla cream sauce over each one and topped them with the ground turkey, minced red onion, diced tomato, shredded white cheddar cheese, cilantro and avocado.


This sauce had the perfect kick to it. It wasn’t too spicy, just full of flavor. You can definitely make this spicier by increasing the amount of crushed red pepper flakes you use. I think this sauce would be an excellent marinade for chicken and would also be wonderful spooned over fish.

Ingredients for Sauce

  • 1/2 a large pasilla pepper, diced
  • 2 large (or 3 small) cloves garlic, minced
  • 1/4 cup light sour cream
  • 1/8 cup light mayonnaise
  • 1 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes

Directions for Sauce

Place pepper and garlic into mini food processor. Grind until peppers and garlic are very small. Add sour cream, mayonnaise, salt and crushed red pepper flakes. Whir until all is mixed together and creamy. Set aside in refrigerator until ready to use.

Ingredients for Taco Meat

  • 1 pound ground turkey
  • 1 white onion, grated
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1-1/2 teaspoon Chile lime seasoning
  • 1 tablespoon oregano

Directions for Taco Meat

Place ground turkey in large skillet. Grate onion over meat and add minced garlic. Add salt, pepper, Chile lime seasoning and oregano and cook until meat is browned and crumbly.

Heat corn tortillas over open flame (or in oven if you have an electric stove). Top with cream sauce, meat, diced onion, chopped tomato, shredded white cheddar cheese, cilantro and avocado. Enjoy!

Until next time, Kris