Recipe // Salmon tacos
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.
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)
2 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.