I must admit, I cannot resist Mexican food, although some of the California gourmet variations are not the true sense of the cuisine. But either way, I do appreciate all the attempts to spin off from the original Mexican style taco and embrace them in my own home.
With that said, I have found this really interesting Salmon taco recipe here which I have added to my list of healthy meals for the family. Hope you like it.
Santa Fe Salsa
- 1 can(s) (11 ounce) mexi corn, drained
- 1 cup(s) cherry tomatoes, halved or quartered
- 1/2 cup(s) black beans, rinced, drained
- 1/2 cup(s) shredded carrots
- 1/2 cup(s) green chile salsa
- 1/4 cup(s) diced red onion
- 2 tablespoon(s) chopped fresh cilantro
- 2 (about 1 1/2 pounds) salmon steaks, 1-inch thick
- 1 tablespoon(s) jalapeno and lime flavored olive oil, or any favorite flavored or plain olive oil
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 8 taco shells
- Shredded romaine or iceberg lettuce for garnish
- In a medium bowl, combine the salsa ingredients; set aside.
- Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper.
- Cook salmon in skillet 3 to 4 minutes per side, for medium-rare. Remove from heat; let cool slightly then break up into chunks.
- Spoon salmon into taco shells, dividing evenly; top with corn salsa. Garnish with lettuce.