Taco Taco Taco!

Posted on February 22, 2015. Filed under: Main Course | Tags: , , , |

I love tacos, who doesn’t? They’re a fantastic little pocket of a deliciousness that you can customize any way you’d like. I’ve been craving a good fish taco for a while, but I wanted to lighten it up because breaded foods are a bit much for me now. It’s weird what happens to your body when you start eating better, once of those things I noticed a long time ago was that fried food would make me feel sick. I can do fries every once in a while, but not even that as much as I used to.

Salmon is one of my more favorite fresh fish to work with; it has a mild flavor and grilles very easily. It also doesn’t need to be cooked all the way through like a lot of fish. Even though it seems like a hard fish to work with, if you get it from the store already broken down (that’s the norm around here considering we don’t have an ocean near by) it’s ready to season and cook right away. Town and Country sells salmon filets already cut up and that’s what I got this time. I ended up getting enough for 3 meals worth of tacos, but I’m leaving the unused filets in the marinade until I use it.

The marinade I made is one of the few times I actually used bottled sauces for. I did that because I wanted more flavor than just salt and pepper, but I didn’t have time to actually build a good home made marinade. But, that doesn’t mean I didn’t doctor it up, because I did.

Grilled Salmon Tacos with Chickpea Pico de Gallo

Here’s what you need to get from the store:

Salmon filets
Red Onion
Greek Yogurt
Corn tortillas
Mexican cheese blend
Honey Ginger Marinade
Teraki Marinade

Grilled Salmon Tacos

1 salmon filet
1 part Honey Ginger Marinade
1 part Teraki Marinade
3 cloves garlic
Spoonful of peanut butter
Juice and zest of 2 lime
1 jalapeno, chopped and de-seeded
1/4 cup chickpeas, drained
1.5 Roma Tomatoes, diced
1/4 red onion, chopped
1/4 cup Greek Yogurt
Salt and pepper

  1. Make your marinade: mix the marinades with the 3 cloves of smashed and chopped garlic, the peanut butter, some siracha and the lime zest and juice of one of the limes. Put the salmon in the marinade and make sure to cover both sides, let it soak for at least 45 minutes to an hour.
  2. While the filet is marinating, make the chickpea pico de gallo. Mix the Tomato, jalapeno,  onion, chickpea and remaining zest and juice of the lime with some salt and pepper.
  3. Make the siracha Greek yogurt (we’ve done this before!) Mix yogurt with siracha, salt and pepper.
  4. Once the salmon has finished marinating, it is time to cook. If you have a grill pan, pre heat that, if not a regular skillet will be fine. Make sure to brown on all sides on medium heat. Once all sides are brown, feel free to flake it in the pan to finish cooking.
  5. Time to build your tacos: Heat up 2 tortillas per taco in a skillet with no oil or butter. Stack the tortillas on top of each other, than put the siracha yogurt, fish, cheese, pieces of kale and the pico de gallo.

This recipe will give you about 3 tacos, depending on how big you make them. This is a perfect recipe for someone who is slightly afraid of fish because the fishy flavor is not present. It is also a great dish to make if you want something fast, healthy and still delicious.

To be quite honest, 3 tacos filled me up very easily and I’m going to be full of energy for a while. Fish is considered brain food because of the fatty acids it has, and I would have to agree. While I’m not really a vegetarian, I try to eat like one most of the time because of cost. Not eating meat and only eating fresh veggies is very cost effective. That being said, I do get meat every once in a while, it just has to be the right meat. Lean meats and fish have been proven to be better than red meats for you. (That doesn’t mean I won’t have a bacon cheeseburger, because I will). It’s just the balance (I feel like a broken record considering how many times I’ve said that!)

Try these tacos out, make a margarita with them, you won’t be disappointment!

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[…] I didn’t have much, but I DID have some quiona and left over Mexican cheese blend from the fish tacos I made a week […]

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