Crunchy Salmon Taco Bites (David Venable)

By davidv

Turning fish tacos into bite-size appetizers—rather than an entrée—makes them easier to prepare and serve.

Tip: Feel free to substitute salmon for another type of fish or serve the recipe in soft flour tortillas.

Ingredients

• Salmon Marinade:
• 8 oz fresh raw salmon, skin removed
• 1/8 cup vegetable oil
• 2 Tbsp lime juice
• 1-1/2 tsp chili powder
• 1 jalapeño pepper, stem removed, seeded, and chopped
• 1/8 cup fresh cilantro leaves, chopped
• 1 tsp dried oregano
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• Fish Tacos:
• 1 cup shredded green cabbage, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup green onion, sliced
• 1/4 cup red pepper, finely chopped
• 1/3 cup fresh tomato, seeded, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 ripe avocado, pitted, peeled, and finely chopped
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 3/4 tsp salt
• 2-1/2 Tbsp lime juice
• 8 oz marinated salmon, cooked and flaked
• Small round corn tortillas chips
• Fresh cilantro springs (optional garnish)
• Sour cream (optional garnish)

Preparation

Step 1

To prepare the salmon for the tacos, place the filet in a plastic zip-top bag; set aside. Combine the oil, lime juice, chili powder, jalapeño, cilantro, dried oregano, black pepper, and salt in a small bowl. Pour the mixture into the zip-top bag with the salmon and then seal the bag. Refrigerate for 2 hours.

In a lightly oiled, preheated skillet, sauté the salmon over medium-high heat until fully cooked, approximately 5 minutes on each side. Move the filet to a cutting board and flake the fish into small pieces. Allow it to cool.

To prepare the fish tacos, place all the ingredients, except for the corn tortillas and the garnishes, into a large bowl and mix until evenly incorporated. Scoop 1 Tbsp of the mixture onto each corn tortilla chip and add a small dollop (about 1/2 tsp) of sour cream of top, if desired. Garnish with a cilantro leaf, if desired.