Big Girls, Global Kitchens: Salmon Tacos

Big Girls, Global Kitchens: Salmon Tacos

CINCO DE MAYO MENU: Black Bean Cakes; Guacamole; Cilantro Slaw; Curried Sweet Potato Quesadillas; Salmon & BBQ Black Bean Tacos with Queso Fresco, Cabbage Slaw, and Chipotle Crema

Cinco de Mayo is approaching, and we’ll be featuring several Mexican-inspired dishes in the coming days. But I’ve been cooking tacos for months.

Ingredients

  • Cinco de Mayo is approaching, and we’ll be featuring several Mexican-inspired dishes in the coming days. But I’ve been cooking tacos for months.
  • But of all the global cuisines I cook at home, Tex-Mex has got to be my number one. Ever since my quesadilla craze of late winter, I’ve been finding more creative, healthier ways to channel my tortilla addiction. And lately, that has meant a lot of tacos.
  • When I am having friends over, I usually try and jazz up my everyday taco makings with some fish. We’ve done this a variety of different ways on the blog–Baja-style with some quick fried mahi mahi, Chef Jennie-style with some grilled orata marinaded in a mixture of lime and garlic, and, now, my mother’s style with some quick seared salmon and a splash of lemon.
  • This particular meal was a low-key affair. Keith was coming over for dinner, and I asked him to pick up some drinks to go with the fish tacos. I had just put the salmon in the pan to sear when he arrived, carrying tilapia instead of beer. Thanks to this bizarre miscommunication, we ended up adding a fourth method to the repetoire: Keith-style double fish tacos.
  • Though I wouldn’t necessarily recommend this going forward, the second type of fish did make the meal a memorable one, and it goes to show how versatile and festive my type of taco can be, even without alcohol to wash it all down.
  • Stay tuned this week for some more Mexican recipes to help you plan your Cinco de Mayo festivities!
  • I’d reccomend this taco to start, and maybe a piniata.
  • From my kitchen, where I’ve been celebrating Cinco de Mayo since Diez de Febrero, to yours,
  • Phoebe, THE QUARTER-LIFE COOK
  • Recipe
  • Seared Salmon Tacos with BBQ Black Beans, Cabbage Slaw, and Chipotle Crema
  • Makes 4 tacos
  • For the beans:
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 15oz can black beans, rinsed and drained
  • 1/3 cup BBQ sauce
  • 1/2 tsp ancho chile powder
  • 1/3 tsp cumin
  • 1/2 tsp salt
  • For the slaw:
  • 1/2 lemon, juiced
  • 1/2 tablespoon Dijon mustard
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 2 cups shredded cabbage
  • 3 scallions, white and green parts, chopped
  • For the taco:
  • 1.5lb salmon filets
  • 1/2 lemon, juiced
  • 4 tortillas
  • 1/2 cup chipotle crema
  • queso fresco (optional)
Read the whole recipe on Big Girls Small Kitchen