It’s Taco Tuesday, friends.
Only today is actually a Wednesday. Oh well, day late and dollar short. Story of my life. Which is actually me and my friend, Meaghan, felt yesterday.
We were meeting for a “working lunch” and decided we wanted some Mexican food. Since she lives an hour away, we picked a restaurant in between both of us to meet at. I had actually been there before but it had been about 4 years since. Google maps pulled up the restaurant fine and said they would be open.
Whelp.. they weren’t. Meaghan ended up calling me as I was getting off the interstate and told me that there were no tables inside and the restaurant looked like it was closed for business. But there was a sign out on the front that said they would re-open in the spring.
Seriously… what is it with businesses and closing during the winter here? I mean, I could understand if it was a farm or fresh produce place because you wouldn’t be able to get it at that time.. but a Mexican restaurant? Uh, Mexican food is available year-round!
So being severely disappointed and in a town that was only about 2 blocks long, we had to choose the only open restaurant that didn’t serve breakfast all day. And instead of Mexican and margaritas for our “working lunch” we settled with sandwiches and beer. I really wanted my margarita!
So I came home and made salmon tacos to slightly tame my Mexican food craving until our next working lunch. Of course salmon tacos aren’t traditional Mexican food, but I had some salmon in the fridge that I needed to cook or else it would have gone bad and I absolutely hate wasting food. So I whipped up a quick marinade for the salmon and salsa for the tacos. They turned out amazing and definitely made me feel better.
- 1 1/2 lb wild caught salmon filet
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp ground paprika
- 2 medium avocados diced
- 1/3 cup red onion minced
- 1/4 cup fresh cilantro minced
- 1 clove garlic minced
- 2 Tbsp lime juice
- 1 Tbsp olive oil
- 8 small corn or flour tortillas
- shredded cabbage
- queso fresco crumbled
- Preheat oven to 400° F. Line baking sheet with aluminum foil; place salmon skin side down and season with salt and pepper.
- In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, and paprika. Slather mixture over salmon making sure to distribute evenly.
- Cook at 400° for 12-15 minutes or until salmon flakes easily with a fork.
- In medium bowl, combine all salsa ingredients, and gently toss to combine. Season with salt and pepper, to taste.
- Break salmon into small portions and place on bottom of warmed tortilla. Layer with cabbage, avocado salsa, and queso fresco cheese. Serve immediately.