Salmon Tacos with Cilantro-Lime Sauce

As I’ve mentioned before, if there’s anything I love more than cooking, it’s not cooking (especially when it’s really hot or I’m really hungry). In other words, although I do love to be in the kitchen, very often I just want to enjoy some good food without a lot of fuss.

Which is the way Jack and I felt the other day around lunchtime.

There was one piece of leftover salmon in the fridge.

Leftover salmon did not sound very appealing. (Does it ever?)

And then I remembered some sage advice: “When life gives you leftover salmon, make tacos.”

So we did.

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And then we took pictures.

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And then we ate.

And then we wished we had more leftover salmon. Yum.

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Salmon Tacos with Cilantro-Lime Sauce

Serves 4

Ingredients:

8 corn tortillas

1 pound cooked salmon (skin removed), cut into 2-ounce strips

1 firm-ripe avocado, peeled and sliced lengthwise into 8 wedges

1 cup finely grated green cabbage

1 cup finely grated cheddar-jack cheese

3 limes, sliced lengthwise into 6 wedges each

1 cup Best-Ever Cilantro-Lime Sauce

Fresh or pickled jalapenos, for serving, if desired

Instructions:

Warm the tortillas in the microwave. I like to splash a little water on each tortilla, stack them up, place them inside a folded dishtowel, and microwave for 20 seconds.

Place two warm tortillas on each plate. Top each tortilla with a 2-ounce portion of salmon, slice of avocado, and generous sprinkle of green cabbage and grated cheese. Squeeze a little lime over everything. Then drizzle on 2 (or 5!) tablespoons of the Best-Ever Cilantro-Lime Sauce.

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Serve immediately with lime wedges and jalapenos on the side.

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Trackbacks/Pingbacks

  1. Best Ever Cilantro Lime Sauce (Good on Everything! And I Do Mean Everything!) | Cocina Marie - April 13, 2013

    [...] for a whiff.  For the tacos pictured above, I used wild-caught cod.  For the tacos below, salmon. Other good options include mahi-mahi, grouper, halibut, or [...]

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