Crispy salmon tacos

Growing up a taco meant mince beef, lettuce, tomato and sour cream in a crunchy taco shell. Old El Paso would be the Mexican chef in our household. Don't get me wrong, my mum is an excellent cook. However growing up in a Greek family, Mexican never frequented the dinner table. So as a way to mix up our mealtimes we would sometimes enjoy the crunchy taco that I thought was the epitome of Mexican cuisine, despite the hard shell tortilla cutting the roof of my mouth after every bite.

Little did I know at 10 that Mexican cuisine was so much more. Now I love Mexican and often dream about the tacos and burritos I ate when traveling through California. Honestly I'm still craving the baja fish taco from Garaje in San Francisco I ate a year ago. 

So my husband and I like to experiment a little when it comes to tacos and our most recent, crispy salmon baked to make it healthier. 

The pineapple salsa mixed with the salmon is a delicious combination that pops in the mouth. 


Ingredients:

Crispy salmon:
  • 2 tablespoon yoghurt
  • 2 tablespoons milk
  • ½ cup flour
  • 1 cup breadcrumbs
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ reaspoon pepper
  • 500g salmon 2cm cubes 

Pineapple salsa
  • 2/3 cup pineapple cut into 0.5cm cubes
  • ½ chilli finely sliced
  •  1 tablespoon lime juice
  • 1 teaspoon olive oil
  • ½ tablespoon white vinegar
  • 1 tablespoon fresh coriander

Extras
  • 1 cup shredded cabbage
  • 8 mini flour tortillas
  • 1/2 long chilli cut finely
  • Extra coriander 

Method:
  • Pre-heat oven to 220 degrees fan forced
  • Make pineapple salsa first by mixing together all the ingredients - place in the fridge
  • To make the salmon, firstly mix the yoghurt and milk together
  • In a separate bowl mix the breadcrumbs, coriander, cumin, garlic powder, oregano, paprika, salt and pepper
  • Place the flour on a separate plate
  • Coat the cubed salmon in flour, then put in the yoghurt and milk mixture followed by the breadcrumbs
  • Do this until all the salmon is gone. If you run out of the yoghurt and milk mixture, add some more of both
  • Place on a pan and cooked for 8-10 minutes or until brown
  • Serve in a warm soft tortilla with cabbage, salmon, pineapple salsa and extra chilli and coriander.
You can certainly shallow fry the salmon, it will work out crispier. I just opted for the healthier option. 

Fun farewell taco fact this time...
"While there is some debate over when exactly the first taco was created, most experts state that the first taco was actually invented somewhere between 1,000 and 500 B.C. At the time, the taco was more about having an edible spoon and since has morphed into the dish that we know today."

Source: https://borrachavegas.com/fun-facts-tacos/ 




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