Fish tacos, that great meal of the Baja Peninsula, should really be an Irish “thing” too. We are, after all, surrounded by water and we have some of the most delicious fresh fish available to us year round.
In our Irish home we use salmon to make fish tacos because we really can’t get enough salmon in our diet, but haddock, cod, or any firm white fish would be equally nice. Served on warm tortillas, with a crunchy mixed salad slaw, a bed of cool guacamole, and a good squeeze of lime, these tacos are delicious. They’re also a good way to get someone, who might not normally like fish, to try it.
And, did you know that Cinco de Mayo is this Saturday? All of the recipes below, double easily, making them a perfect main course to serve a hungry, festive, crowd. So turn up the Latin music, put the cervezas on ice, and enjoy!
~XoK
Roasted Salmon Tacos with Mixed Salad Slaw
Serves 8
Ingredients for the Mixed Salad Slaw
8oz/½-lb mixed lettuce leaves, finely shredded
½ seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
2 sticks of celery, chopped
2oz/59ml/¼-cup good white wine vinegar
salt and freshly ground black pepper, to taste
Directions for the Mixed Salad Slaw
At least an hour before you plan to serve the tacos, toss the lettuce, cucumber, celery, vinegar, 1 teaspoon salt and black pepper together in a large bowl. Cover and refrigerate.
Ingredients for Guacamole
2 ripe avocados
Juice of ½ lime
1 teaspoon finely chopped cilantro or parsley
2 tablespoons Garlicky Marinated Tomatoes or plain cherry tomatoes, chopped
Directions for Guacamole
1. In a small bowl, mash the avocado. Stir in lime juice.
2. Add the cilantro or parsley and the Garlicky Marinated Tomatoes, stirring until just combined. Do not over stir.
3. Cover with cling film {plastic wrap}, making sure it touches the avocado and refrigerate.
Ingredients for Salmon
453g/16oz/1lb salmon
½ lime, juiced
olive oil
1 teaspoon of chili powder
1 teaspoon cumin,
½ teaspoon garlic powder
salt and pepper to taste
8 tortillas
Directions for Salmon and Tortillas
1. Pre-heat oven to 220°C/425°F/gas mark 7. Place oven rack in the middle of the oven. Line a baking tray with aluminium and top with a sheet of parchment paper.
2. Mix the chili powder, cumin and garlic powder in a small bowl and set aside.
3. Rinse the salmon, pat dry with kitchen roll(paper towel), and, if necessary, remove any bones.
4. Put the salmon fillets on the parchment paper, skin-side down, and squeeze lime juice over.
5. Pour over some olive oil and, with your hands, spread it on all sides of the fish.
6. Dust the fish with the mixed spices. Salt and pepper, as desired.
7. Roast in the oven for approximately 15 minutes or until the salmon is cooked all the way through. Roasting times will vary depending on your oven and the thickness of the salmon.
8. When it’s done, remove the fish from the baking tray and break it apart with a fork.
9. To warm the tortillas, wrap them in moist kitchen roll, pop them into the microwave for 30 seconds to one minute at full power. They should come out beautifully hot.
To Serve
1. Serve the fish on a platter with some lime wedges on the side.
2. Put the tortillas, wrapped in a cloth napkin, on a plate.
3. And bring both the fish and the tortillas to the table with a bowl of the crunchy salad slaw and the guacamole. Let each diner assemble his or her own tacos.
Additional Notes, Related Articles & Credit:
* Irish fish tales from Saveur.com
** If you prefer, you can substitute green and purple cabbage, thinly sliced, for the crunchy mixed salad.
*** If you want to get a jump start on the preparation, make the slaw and the guacamole the night before. If the guacamole turns brown on the top, carefully remove the brown bits and it will be lovely and green underneath.
In an Irish Home 