It's Taco Tuesday!

I have a not-so-secret obsession with Mexican food. Wrap just about anything in a corn tortilla and it's a dinner fiesta! My favorite tacos are these simple salmon tacos.

Side Note: Don't know if you noticed but Nick and I are finally eating at a kitchen table. Our new kitchen chairs finally arrived! :)

Classic Salmon Tacos -- with spiced veggies

A taco can be filled with whatever you like. These are classic tacos with a twist--the twist is really just the use of salmon and goat cheese (instead of the typical meat and cow cheese variety) The goat cheese and salmon both add very bold and earthy flavors to an old favorite.

Salmon
1/2 pound of salmon (we actually had .73 lb)
Olive oil or coconut oil
sea salt to taste

Veggie Stir-fry
1 small zucchini, chopped
1 whole carrot, chopped
1/2 onion, chopped
1 small shallot, chopped
3 cups of spinach
Olive oil spray

Guacamole
2 limes
Salt
2 avocados
3 tablespoons chopped cilantro

Additional Ingredients
1 cup of raw cabbage
Grated goat cheese, to taste (we like the raw goat variety)
10 to 12 small (6-inch) soft corn tortillas

Heat a large sauté pan over medium heat. Add spray of olive oil (or coconut oil if you prefer). Add chopped shallots and cook one minute. Add chopped onion and cook for another 5-10 minutes until the onions become clear and caramelized. Add some cayenne pepper and sea salt. Chop up carrots and zucchini and add into stir fry. Finish with 3 cups of spinach. Let the spinach wilt slowly while you prep the rest of the meal.

Rinse and rub salmon down with some oil and salt-we stay on the conservative side. Heat another large sauté pan over medium heat. Melt or spray additional oil into the hot pan and once hot, add the salmon. Char each side of the fish for several minutes. Continue on medium heat until it is cooked to your preference.

For the guacamole I simply blend (or mash/stir for chunky guac) all ingredients, adding salt to taste. We use two limes to make it taste extra sweet.

You can heat your tortillas more ways then one. I wrap the whole stack in foil and place it in a warm (300 degrees) oven for 15 minutes during prep time.

Fill each taco with a few small spoonfuls of the guacamole. Add fish and veggies. Top with a spoonful of your favorite goat cheese and a bit of the raw cabbage. Serve with an extra lime wedge on the side if you like and any additional toppings. We always blend up some fresh salsa too. But any brand of salsa you like will do just fine. Hope you had a Happy Tuesday!


xoNatalie