Today all the credit goes to my boyfriend, Dustin. I am sharing his not-your-average fish taco recipe, which highlights the difference between him an I in the kitchen. Risk taker vs. Safe route. Guess who’s which?
They’re everything you want in a fish taco: simple, light, fresh, and packed with flavor. The ingredients below will make 4 small tacos.
- 1 lb of fresh salmon
- 1/2 of red onion, finely diced
- 1 jalapeno, thinly sliced
- 6-7 strawberries, chopped
- 1 bunch fresh cilantro
- 4 small flour tortillas
- 2 Tbs brown sugar
- 1 Tbs chilli powder
- 1 tsp kosher salt
- a couple tablespoons of strawberry balsamic vinaigrette. If you can’t find it, regular balsamic vinaigrette is fine
Pre-heat the oven to 400.
Brush the salmon with olive oil. Mix together the sugar, chill powder, and salt. Sprinkle and rub the mixture all over the salmon and set aside on a baking sheet. Prep the red onion, jalapeno, and strawberries. Put the diced strawberries into a couple tablespoons of the balsamic vinaigrette and set aside.
Put the salmon in the oven for 7 minutes. The brown sugar rub will caramelize and coat the flesh. After 7 minutes let the salmon sit for about another 3 minutes.
That’s all the cooking required! Assemble the tacos by flaking the fish with a fork and placing in the center of a flour tortilla. Top the fish with the sliced jalapeno’s, sliced red onion, balsamic marinated strawberries, and tons of fresh cilantro.