Salmon Tacos With Avocado Cilantro Cream
Lunches are most often not that elaborate at the house during the week and they most often turn into brunch during the weekends. I am more of a nosher from morning til dinner if left to my own devices but Mama Ruth isn’t. Though not complicated or demanding, she can’t graze all day long. It’s mostly soups and big salad with a little protein. A big plate of crudites and some hummus while editing pictures or responding to emails. Always good but nothing that requires multi pans preparation.
However, once in a while, I get a wild hair and make us something special. Especially if she saw something in a magazine and found it "inte-resting". She pauses on the word like so when she clearly thinks "unusual" or "weird". It makes me smile everytime. It’s like the challenge is on for me to make her discover new things.
I got to say most of said interesting dishes were received with lots of "hmmm this is good". Thai green curry, Char Sui, ramen noodle soups, bouillabaisse, ratatouille, etc… Tacos are still on the undecided camp, mostly because they are not as easy to eat. Food falls, liquids end up all over your hands. They’re messy. So while we roll them up, she eats them open faced. Still with a smile of satisfaction.
These Salmon Tacos with Avocado Cream were very warmly received albeit for the "it’s messy, isn’t it?" comment. At least not a crumb was left and they are now on rotation at the house so I must be doing something good!
Salmon Tacos With Cilantro Avocado Cream
Makes 4 tacos:
For the salmon tacos:
4 corn tortillas
2 teaspoon olive oil
1 pound fresh salmon, skin on (fillets or one 1-lb piece)
4 large or 8 small Bibb lettuce leaves
1/2 medium red onion, sliced
salt and pepper to taste
1/2 to 3/4 cup cotija cheese
1 jalapeno, thinly sliced
1/2 avocado cut up in small cubes
fresh cilantro to garnish
For the avocado cilantro cream:
1 ripe avocado, pitted and skinned
1 garlic clove
1/4 cup cilantro, roughly chopped
1 jalapeno, cut in half, stems and seeds removed
juice and zest of 1/2 a lime
1/2 cup creme fraiche
2 Tb to 1/4 cup heavy cream
On a grill or in a skillet place on the stove on medium high heat, grill the tortillas until warm and just blistered on both sides. Remove from the heat, cover with foil and keep warm.
In a the olive oil in a skillet set over medium heat, add salmon fillet, skin down and let it get crispy for about 5 minutes. Cover with a lid and cook until the fish is cooked through about 8 to 10 minutes, depending on thickness.
Drain on paper towels. Remove the skin and discard. Flake the fish with your fingertips in medium large pieces. Set aside while you prepare the sauce.
In a food processor, place the avocado, garlic. cilantro jalapeno, lime zest and juice and process until smooth. Remove from food processor and place in a large bowl. Add the creme fraiche or sour cream and stir with a spoon. Add enough light cream or half&half to make it a drizzle consistency. Add salt and pepper to taste.
Assemble the tacos by layering one tortilla with one large or a couple of smaller Bibb lettuce leaves, a few pieces of salmon, cotija cheese, red onion slices, avocado, jalapeno slices, fresh cilantro and the avocado-cilantro cream.