Simple Salmon Tacos

If you want a quick and tasty meal, fish tacos are the way to go.  They're the perfect weekly staple for incorporating more fish into your diet.  On days when you have little time in the kitchen, try your hand at tacos because they'll be ready in less than 10 minutes—just enough time to make a salad or cut up some veggies and fruit et voilà, you have a yummy and nutritious meal to enjoy!

Because of their simplicity and adaptability, tacos have become one of my favorite go-to's.  I inevitably have at least one avocado that's been in the fruit bowl a bit too long, but I never have to worry about what to do with it because mashed avocado is the perfect taco glue.  My tortilla technique combined with the mashed avocados keeps tacos from flailing open.  

Nutrition Highlight: Corn Tortillas

CONTAINS CALCIUM

A corn tortilla made in the Mexican tradition means corn is soaked in slaked lime to remove the hull.  Nixtamalization is the official term for this process.  Slaked lime (calcium hydroxide) increases the bioavailabilty of B vitamins, like niacin, and also makes corn tortillas a good source of calcium.

I hadn't ever looked closely at the nutrition facts for corn tortillas, and was impressed that 2 tortillas provide 15% of your daily calcium.  No matter your age, it's important to get enough calcium so that you don't have to deal with osteoporosis in the future.  Calcium is equally as important for proper nerve & muscle function, as well as blood clotting.

GLUTEN FREE

For those who have Celiac Disease or are gluten intolerant, it can be difficult to find good GF alternatives.  Corn tortillas make great tacos, but you can also make them into chips by cutting with kitchen shears and baking.  Most GF pizza doughs have funky textures, so instead, crisp a tortilla in a hot cast iron skillet, spread with tomato sauce, sprinkle with toppings & cheese, and finish under the broiler. 

WHOLE GRAIN

 Corn is kind of funny because it's a vegetable when fresh, but considered a grain when dried.  Corn tortillas are made from masa.  Masa is made of whole grain corn soaked in slaked lime which forms a dough when water is added.  Whole grain products offer more fiber, antioxidants, vitamins, and minerals than their processed counterparts.

Simple Salmon Tacos
Printable Recipe

For 2 tacos:
2 oz microwaved salmon (half a fillet)*
2 corn tortillas
1/2 an avocado, mashed
1 scallion
1/4 c minced red onion
herbs (cilantro, parsley, mint)

Other potential toppings: corn, red or green cabbage, lemon or lime zest

*Cooking Salmon: If you're starting with a full fillet of raw salmon, place on a plate with a drizzle of olive oil or a squeeze of  lemon juice on top, cover, and microwave for 2 minutes.  Remove any cooked segments and cook for 1 more minute— verify doneness.  Salmon is best if it's a little underdone.  Reserve half the fillet for a different day.

1. Heat a corn tortilla in a 10" cast iron skillet on medium.  While it's heating up, microwave your salmon if you're starting with a raw fillet.  Chop some onion and snip the scallion.  Kitchen shears make prepping scallions a breeze. 

2. While the tortilla is heating up, add half the salmon and onions to one side. 

3. Keep the tortilla open until it starts to get golden brown on the underside and is just beginning to crisp and you can smell the corn.  This texture change and aroma is the signal to add your taco glue, i.e. mashed avocado. Add a dollop onto the tortilla above the salmon, spread it out a little with the back of a spoon, and then fold the tortilla.  
NOTE: You want to fold the tortilla before it gets too crispy, otherwise it will crack.  

4. If you're making 2 tacos, add the second tortilla right after you fold #1 (since there is now room in the skillet) and repeat the filling process.  Keep in mind that #2 will crisp faster because your skillet is already hot, so don't forget to fold it while you're getting the rest of your meal items ready. Turn the burner to low and leave the taco inside the skillet to keep warm. 

5. Variation with 1 taco: Start cooking frozen corn in a hot cast iron skillet, then after a couple minutes, add the tortilla. The corn kernels will brown and taste roasted, but in a lot less time than if done in the oven.  Don't forget to add to taco before you fold!