So I believe this is going to be the first in a series of blog posts I will have about something that I truly love…food. I’m sure some of you are aware of my love for food and cooking so I thought that I would share some of the delicious food that Kyle and I conjure up at Casa 3129. The first post probably should have been right after Valentine’s Day, but I didn’t think about it until now. So without further ado, I present….Fish Tacos!
So this all started by me signing up for the Central Market mailing list, which brings us 5 coupons a week that are actually worth while. One of the coupons we received was for a free 1 lb. Alaskan Salmon with a $40 purchase. Pretty sweet deal. So this is what we came up with to put this gem to use:
Spice Rubbed Grilled Salmon Tacos w/ feta cheese, homemade guacamole, and an orange-habanero sauce (pictures will follow, I forgot my card reader at the office). We served this up with some amazing asparagus (Kyle created this masterpiece so he’ll have to be the one to tell you about it).
So here’s the recipe, let me know if you try it out and what you think.
Spice Rubbed Grilled Salmon
1 lb. Salmon filet skinned
½ cup of cilantro
1 tbs. Chile Powder
1 tbs. Garlic Powder
1 tbs. Ground Cumin
1 tbs. Smokey Sweet Paprika
Salt and Pepper to taste
Heat grill or grill pan to high heat
Combine spice rub ingredients in a bowl and mix together. Take spice rub and generously rub on one side of fish filet. Place on fully heated grill spice side down. Cook for 3-4 minutes on each side. Remove from grill and place in large bowl. Cover the bowl with a towel to cool slightly. The fish will still cook slightly when removed from the grill so don’t worry if it doesn’t look entirely done when you pull it off. Shred fish with a fork and mix in cilantro.
3 large Hass avocados
3 cloves of garlic
¼ cup of lime juice
½ bunch of cilantro
1/3 large red onion
2 Roma tomatoes, cut into quarters
½ tbs. Ground Cumin
Salt and Pepper to taste
Peel, seed, and slice the avocados. Combine garlic and onion in food processor. Chop finely. Add the avocado, tomatoes, cumin, salt and pepper into the food processor with the garlic and onion. Chop until ingredients are mixed together well and no large chunks remain. Remove into bowl, add lime juice and cilantro. Mix well.
4 cups of orange juice
1 habanero pepper
Salt to taste
Remove stem from pepper and slit the pepper. Combine ingredients in a non-reactive sauce pan. Reduce sauce to half. Remove pepper.
To serve tacos:
Heat corn tortillas. Fill tortillas by placing feta cheese, salmon mixture, guacamole, and orange-habanero sauce (I filled them in that order, you can do it however you like).