Thursday, April 4, 2013

Salmon Tacos With Cilantro Crema

Salmon tacos with cilantro crema cream recipe

Like many of you, I took the week off for spring break. My break involved exploring my city with my visiting parents and I am pleasantly reminded that there is always something in the air this time of year. With the onset of sunny, warm weather and the gift of additional hours of daylight comes a seismic shift in attitude. It seems that everyone is in a relaxed and pleasant mood. Perhaps we realize the time is finally here - the time to enjoy an outdoor run or cocktail in the evening, the time to gather friends and family for a weekend barbecue and al fresco dinner, the time to hit the beach or plan a vacation. From April - September, it seems that every free moment is a celebration and I am so pleased this time of year is here. 

These next six months also present an opportunity to bring lighter, healthier dishes into our daily mix. I've certainly prepared a few comfort food dishes during my break, which I am excited to share, but I have also pulled out a few of my favorite spring/summer recipes and this is one of them. Salmon tacos - soft corn tortillas, a nice cut of salmon, crispy cabbage, diced sweet onions and a drizzle of a fragrant, tangy sour cream sauce. Simple, easy and delicious. Enjoy these in a swimsuit and sarong and I swear there will be no need to suck in the belly. {Note: I prepared 4 tacos below, enough for the two of us, but I have blown out this recipe for a crowd just as easily.}

Love healthy, fresh tacos?  Be sure to check out these recipes too.

Salmon Tacos With Cilantro Crema

5 oz salmon
salt 
freshly ground black pepper
coriander
chili powder 
4 corn tortillas {5" size"}
generous 1 c chopped cabbage
1/4 c minced sweet yellow onion 
- and for the crema
4 oz reduced fat sour cream
1/4 c fresh cilantro leaves
1 T lime juice
1 small garlic clove, minced
salt and pepper to taste

Preheat oven to 400 degrees. 

Pat salmon dry and place it on a large square of parchment paper.  Season lightly with salt, pepper, coriander and chili powder. Create an airtight pouch by wrapping the fish in the parchment paper or joining the edged of the parchment paper and folding down, securing with staples {I have a mini staple gun in my kitchen that I could not live without}, Bake fish for 15- 20 minutes until desired doneness.  Alternatively, you can wrap the salmon in foil and cook them on the grill. Remove and set aside.  

While the fish is cooking or grilling, prepare the crema by placing all the crema ingredients in a mini food processor and processing until smooth. Set aside.

Heat the tortillas in the microwave. Remove salmon from parchment paper and break into large chunks using a fork. Place desired amount of cabbage in each tortilla. Then divide the salmon among the tortillas. Top with desired amount of onion.  Drizzle with cilantro crema.

Makes 4 tacos {serves 2 with a side of rice and beans}. 
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Source: Jill Crusenberry

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