Seriously. I feel like I cook some sort of Mexican inspired food quite frequently, we might as well live there. We actually did discuss this briefly on our honeymoon, after we were sold some Cuban cigars by an American expat living in Cancun. Of course, we will likely spend the rest of our lives in Boston, complaining about its weather, the college students that invade our fair city every September – May, and the joys of being moderate (me) and conservative (husband) independents in a city full of liberals.
Also, I almost gave everyone at poker salmonella, as I definitely undercooked some fried chicken. In my defense, the damn chicken was only about 1/3″ thick and 1.5″ wide; it was the damn beer batter that took so long! We shoved it in the oven and all was well. Also, note to self: Cap’n Crunch chicken is not worth the effort.
Anyway, back to me. Er.. back to the topic, I mean. Riiiiight. I made more tacos and they were delicious. Next, I really need to make my own tortillas, but I’m not going to drive myself crazy in making anything labor intensive until I know for sure whether or not I have to pack up my whole kitchen.
Since the husband would probably eat salmon every day if I let him/we could afford it, I decided to try making salmon tacos instead of the normal white fish variety you see everywhere. Man, these are good. Good enough for me to reconsider my indifferent response to salmon and say we should make these often. And to prove that point, I even bought more salmon when I went to Trader Joe’s last week.
1lb salmon, cut into 6 fillets
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon cinnamon
salt and pepper to taste
2 tablespoons olive oil
6 flour or corn tortillas
Sour cream, optional
Shredded cabbage, optional
Preheat oven to 250 F. Mix together the spices. Lightly coat the top of the salmon fillets with olive oil, then dredge in the spice mixture [I realized I should have done this after the fact; what I did was just sprinkle the spices over the salmon]. Place tortillas in the oven to heat, wrapped in foil. Heat a large skillet over medium high heat, then add the salmon and cook 3 – 4 minutes on each side. Once the salmon is done, remove from the pan. Remove tortillas from the oven, place a salmon fillet in each of the tortillas and use the toppings of your choice.
Personally, I like cabbage, sour cream [with lime juice] and salsa on mine. My in-laws got me a great little food processor for Christmas, so I made up a really quick salsa to go with the tacos that was pretty good. I would have used the pictures with the sour cream, but… it didn’t so much drizzle as plop onto the tacos and this is a family blog. If you know what I mean. Enjoy!