Thursday, April 4, 2013

Awesome Salmon Tacos with Cilantro White Sauce

Awesome Salmon Tacos
We eat a lot of salmon. I purchase the large fillet package at Costco then slice it into steaks, wrap them individually and freeze them until I'm ready to use. I've never been disappointed in the quality or taste of Costco salmon.

Since I'm also a big fan of Mexican style food, salmon tacos have been something I enjoy often. With the added Cilantro white sauce and garnished with my very own homemade corn and black bean salsa, this makes for a flavorful and light meal, perfect for springtime.

Taco Ingredients - makes 8 tacos
2 - 8 oz salmon fillets
Shredded Cabbage
8 - 6 inch Corn or Flour tortillas
Corn and Black Bean Salsa (recipe below)
Sliced Lime
White Sauce (recipe below)
White Sauce Ingredients
1/2 cup plain yogurt
1/4 cup mayo
1 lime, juiced

1/2 cup fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

freshly ground black pepper

Corn and Black Bean Salsa Ingredients
16 oz fresh corn on the cob (or a can of corn)
1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked
3 roma tomatoes chopped
1/2 red onion, chopped
1/2 fresh jalapeno pepper finely chopped
3 cloves garlic, finely chopped
Juice from 2 fresh limes
Whole bunch of chopped fresh cilantro
A dash of your favorite hot sauce (I use Chalula).

Preheat oven to 350 degrees.

First, make the salsa. It's very easy. Blend all the ingredients together and chill. I usually do not used canned beans. I purchase dry beans then soak them, however if you are short on time, canned will do.

Place the salmon fillets in a glass baking dish. Place some of the salsa on top and bake for 20 minutes at 350 degrees. 

While the salmon is cooking, take the white sauce ingredients and place them in a medium sized bowl. Blend using an immersion blender (or you can place the ingredients in a food processor, that would work too), on medium speed until smooth. Refrigerate until ready to use.
When the salmon is done, flake the pieces with a fork until broken up.
Then assemble the taco any way you want. I used a bit of shredded Mexican cheese blend, some shredded cabbage, some of my famous salsa and topped it with a drizzle of white sauce. Add lime for garnish and you have some seriously tasty tacos.   We had them with some chips and MORE salsa and a side of black beans that I had soaked over night, then cooked with some Mrs. Dash chipotle seasoning.
Definitely a perfect spring time meal to be eaten sitting on the patio watching the sun go down as you enjoy the salmon tacos and perhaps sip on a margarita. Ahhh. BLISS!

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