This is an all-time favorite at the Miller Pack house. When we went on the cruise to Alaska for our honeymoon, we had dinner at the Twisted Fish Co. in Juneau. Lesley got the salmon tacos and we searched the internet for a comparable recipe. After a few tweaks, I believe we have it down. You can expect to find this recipe on our table usually once a week. Leftovers the next day are also just as wonderful.Ingredients
salmon fillets
corn tortillas
shredded purple cabbage (or green)
Blackening Spice
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon pepper
1 Tablespoon + 1 teaspoon cayenne pepper
1/4 teaspoon thyme
1 Tablespoon oregano
I typically make a larger batch of the spice mix and keep it in a plastic container so it’s easy to throw this together fast on a weeknight...not that mixing the spices takes too long. :)
Brush olive oil and sprinkle blackening spice on both sides of salmon fillets (think 1 oz will make 1 small taco and without a side dish, we can usually eat 3 each). Grill until cooked through (Approximately 10 minutes per inch of thickness). Flake fish with a fork after it has cooled a couple minutes.
Spray small corn tortillas with the olive oil and sprinkle with a little chili powder. Set the oven to broil. Drape the tortillas over two of the oven rack wires and broil for about 4 minutes. This gives them a taco shell shape.
Fill the corn tortilla with the salmon mixture and cabbage.
Optional favorite toppings:
Hot pepper jelly
Hot pepper slices
Light sour cream
For an extra kick: Mix a 12 oz container of light sour cream with 5 splashes of chipotle tabasco sauce and chill until the rest of the meal is ready. If you have extra leftover, be warned that it just keeps getting spicier! :)
