Embrace the lively flavors of the Mexican streets, with these delicious Salmon and salsa verde street tacos. Succulent, flaky Oshēn Salmon, mixed with fresh herbs and spices. Tacos topped with vibrant salsa verde, it's a dish that intrigues the palate. The Salmon, seared to perfection, is the star of the show. The soft corn tortillas, warm and pliable, are the perfect vessels to hold the Salmon and salsa verde. It will make your taste buds wrestle.
Meal Type: Lunch or Dinner, Street food
Cooking Time: 35 Minutes
Yields: 2 large portions
Ingredients:
For tacos
1 lb. Oshēn Salmon fillets
1 tbsp olive oil
8 small corn tortillas
1 small avocado, sliced
1/4 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
Salt as needed
Pepper as needed
Lime wedges, for serving
For the Salsa Verde
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
2 garlic cloves, peeled
1/2 jalapeño peppers, seeded and chopped
1 tbsp capers, drained
1 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/4 cup olive oil
Preparation:
- Preheat a grill or grill pan over medium-high heat.
- Rub the Salmon fillets with olive oil and season with salt and pepper. Grill the Oshēn Salmon fillets for 4 minutes per side, or until completely cooked through. Remove from the heat and let cool slightly. Once cooled, flake the Salmon into small pieces.
- To make the Salsa Verde, combine the cilantro, parsley, garlic, jalapeño, capers, red wine vinegar, and Dijon mustard in a food processor or blender. Pulse until finely chopped. With the food processor running, slowly add the olive oil and continue processing until the mixture is smooth. Season with salt and pepper to taste.
- Warm the corn tortillas on a hot skillet or in the microwave.
- To assemble the tacos, spoon some of the flaked Salmon onto each tortilla. Top with sliced avocado, crumbled feta cheese, and chopped cilantro. Drizzle with Salsa Verde and serve with lime wedges on the side.
- Enjoy these tacos with a fresh lemonade!