Recipe // Salmon tacos

chipotle cream2 - fl

Cinco de Mayo celebrations, which are big in USA (especially amongst Mexican-Americans and Latino communities) are the result of transculturalization. In other words, although it is a public holiday that commemorates la Batalla de Puebla (Puebla´s battle) where the Mexican army defeated the French invaders, in Mexico we rarely celebrate that day.

That does not means we cannot feel a little bit festive and have an (even higher) oh-so-mexican-spirit today, so I decided to share with you a modern interpretation of our classic tacos de pescado (fish tacos) that you will be able to replicate no matter where you live.

tequila y tacos2-fl salmon tacos ing3 - fl

ing and salsas - fl

salmon tacos 1 - fl

One of the challenges foreigners face when approaching Mexican food for the first time is the non existent availability of many ingredients like chilies and herbs that grown mostly only in Mexico (and some parts of US nowadays), having that in mind I decided to create something that although is not traditional it has some resemblance to my country flavors and is a very friendly first encounter.

I hope this recipe will invite you to experiment more with Mexican ingredients and cooking techniques/recipes. These tacos de salmón are a perfect dish for weekends (or taco tuesday!) where you want to cook up quelque chose simple and tasty.

Have them with a Margarita en las rocas (Margarita on the rocks) or a Caballito de tequila by the swimming pool and of course say Viva México (but please spare the Arriba, Arriba… we kind of hate that..) ;)

Tacos de Salmon (salmon tacos)

serves 2 as main // 4 as appetizer

2 salmon steaks, grilled, cut in medium size pieces

2-4 tablespoons chipotle puree. recipe here (adapt the amount of tbsp to your desire, less puree, less spicy)

1/2 cup sour cream (preferably mexican crema)

1/2 cup corn kernels

1/2 cup cherry tomatoes, halved

1/2 bunch cilantro, roughly chopped

1-2 fresh red chilies (thai small chilies are a good choice but skip this if you don´t eat spicy food)

corn tortillas

salt, pepper

limones ( mexican lime) or regular lemon wedges

In a large bowl combine sour cream and chipotle puree, season with salt and pepper. Set aside for serving.
Warm corn tortillas in a comal or skillet.

To make tacos fill warm corn tortillas with salmon pieces and add the rest of the ingredients: corn kernels, cherry tomatoes and cilantro.

Drizzle generously with chipotle cream and few drops of freshly squeezed lime juice and eat immediately.

Filed under: Recipes

*Leave a Comment

Connect with Facebook

13 Comments

  1. Victor says:

    ¡Hola! Gracias por la receta. He cocinado tacos antes, pero nunca con salmón. Cuando probé estos tacos por primera vez, me gustó el sabor de los tomates y el maíz. Además, me gusta el salmón porque recientemente he intentado no comer carne roja. También me gusta la especia de los chiles, por lo que son una buena adición. En general, gracias por la receta y tus fotos son muy impresionantes.

  2. Pues tomo nota porque me parece una mezcla estupenda. Viva Mejico!!! y su comida

  3. ChichaJo says:

    My husband loves Mexican food although I am sure the Mexican food we are exposed to here is more Tex-Mex or some bastardization thereof. I am sure he would love this though! I know I would :) My kingdom for some chipotle!

  4. Ivana says:

    esto de que no me guste el salmon se tiene que acabar! tengo que intentarlo de nuevo, porque tu propuesta se ve deliciosa!
    besazos

  5. Que riquitos se ven tu tacos Heidi. Siempre me da risa que los americanos festejan el cinco como si fuera su propio dia de fiestas. Mi familia nunca celebro esa dia, ni en Mexico ni cuando nos fuimos a vivir al norte. Anyways, I love how you added the note about saying “arriba, arriba” :) haha

    • heidi says:

      jaja, tengo `amigos´expats que cada vez que me ven son de: Hola my mexican friend. How are you? Arriba, arriba! y yo sólo quiero ahorcarlos. ;D

      Apenas leí un artículo en como el Edo de Puebla está tratando de recuperar el valor histórico para México de la Batalla de México y hacer una campaña de sensibilización y rebranding para diferenciarla del drink-de-Mayo de nuestros vecinos. Ains. Veremos dijo un ciego. Besos Nancy.

  6. wonderful tacos and love the idea to use healthy salmon

  7. Miss Migas says:

    Qué ricos estos tacos de salmón, me encanta la combinación de especias y salsas que has utilizado. A mi, picantito, con fuerza. Besotes

Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.