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Salmon Avocado Tacos
Source of Recipe
Jo Gainey
List of Ingredients
Avocado Salsa
2/3 cup diced firm-ripe avocado
1/4 cup chopped tomato
1/4 cup thinly sliced green onions
2 tablespoons chopped cilantro
2 Tablespoons lemon juice
2 oz green chili salsa (La Vittoria is the brand I like)
1 clove garlic, minced or pressed
Salt to taste
Tacos
1 tablespoon lime juice
1 clove garlic, minced or pressed
1/8 teaspoon freshly ground pepper
2 Tablespoons olive oil
4 flour tortillas (each 7 to 9 in. in diameter)
10 to 12 ounces salmon fillet with skin (3/4 to 1 in. thick)
Salt to taste
1 cup finely shredded cabbage
1/4 cup crumbled feta cheese
Recipe
To make salsa, in a small bowl, combine avocado, tomato, onions, cilantro,
lemon juice, green chili salsa, and garlic. Mix lightly. Season to taste
with salt and set aside.
In a shallow bowl, stir together lime juice, garlic, pepper, and oil. Stack
tortillas, wrap in foil, and set aside.
Rinse fish and pat dry, then turn in lime juice mixture to coat well. Cut a
piece of heavy-duty foil the same size as fish. Place fish skin side down on
foil.
Place foil with fish on a grill 4 to 6 inches above a solid bed of medium
coals (you can hold your hand at grill level for 4 to 5 seconds) or over
medium heat on a gas grill. Set foil-wrapped tortillas at edge of grill.
Close lid on gas grill; cover charcoal grill and open vents. Cook until fish
is just opaque but still moist in thickest part; cut to test (10 to 12
minutes).
While fish is cooking, take tortillas one at a time and fry in oil until
beginning to crisp --about 2-3 minutes on each side. Remove from oil and
drain on brown paper Tent the taco shell in an upside down "V" shape. Allow
to cool slightly and then cover to keep warm. Cooked 'tillas can be stacked
if paper towels are placed under them to allow them to continue to drain.
Pull off and discard skin from fish; cut fish into 1-inch chunks and
transfer to a warm serving bowl. Season to taste with salt.
To assemble each taco, place a warm tortilla on a plate; top with chunks of
fish, cabbage and avocado salsa. Fold tortillas to enclose filling and top
with cheese. Add sliced olives or chopped tomatoes if desired. Eat out of
hand.
© recipe copyright rjgainey 2004
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