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.
And then we took pictures.
And then we ate.
And then we wished we had more leftover salmon. Yum.
Salmon Tacos with Cilantro-Lime Sauce
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
Fresh or pickled jalapenos, for serving, if desired
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.
Serve immediately with lime wedges and jalapenos on the side.