Happy Taco Tuesday! I’m happy to bring you yet another recipe featuring wild Alaska seafood. If you’re just joining me, I’m participating in a fish taco contest among bloggers as put on by the Alaska Seafood Marketing Institute. We’ve been tasked with completely in a range of tasks. So far I tried making battered fish tacos with my Aloha-Inspired Fish Tacos with Ginger Slaw, Caramelized Pineapple, and Macadamia Nuts and grilled fish tacos with my Grilled Wild Alaskan Black Cod Tacos with Pineapple-Bacon Relish.
This time our challenge was to make a salmon taco, which intrigued me because it is generally not a fish I associate with Mexican food. I’ve always appreciated how well salmon pairs with mushrooms, like in Pan-Roasted Salmon with Shiitake Mushrooms. Because of that, I thought they might make a delicious pair for this taco.
Since so far I’ve fried and grilled fish, I decided to cook it simply in a skillet this time. I dusted my fish with a mixture of salt, chipotle chile powder, and epazote. You could substitute standard chile powder but I love how the chipotle adds a nice smokiness. Epazote is an herb common in Mexican cooking. It pairs well with fish and seafood so it only seemed appropriate to use it in this recipe. It’s flavor is very distinctive and unique, but you could certainly substitute oregano. However if you’d like to go for the real deal, look for it in Latin or Hispanic grocery stores or in specialty spice providers.
And with the salmon I served a creamy mushroom sauce. I sauté shallots and cremini mushrooms before stirring in creamy sour cream and more chipotle chili powder.
Paired together in a flour tortilla, with a bit of micro greens for crunch, they make for a fantastic taco. The richness of the sauce echos the full flavor of the salmon, with the chipotle providing lovely smokiness and heat. I’m thinking this was a great trial run for Cinco de Mayo and that perhaps a second batch is coming.
-1/4 teaspoon kosher salt
-1 teaspoon chipotle chile powder, divided (divided, ½ for rub ½ for sauce)
-1/4 teaspoon dried epazote
-3/4 lb Coho salmon, cubed
-1 tablespoon butter
-1 medium shallot, diced
-8 ounces cremini mushrooms
-1/2 cup low fat sour cream
-4 flour tortillas
-Micro greens, for serving
Stir together the kosher salt, chipotle chile pepper, and epazote. Sprinkle over your cubed salmon on both sides.
Spray a skillet with cooking spray; heat over medium high heat. Add salmon and cook on the first side until golden (about 3 minutes). Flip and cook until fish is just cooked through and flakes easily, about 1 minute more. Remove fish to a plate and cover with foil to keep warm.
In another pan, melt the butter over medium heat. Add the shallots and saute until translucent. Add in the mushrooms and continue sautéing until the mushrooms have released their juices and darkened. Stir in the sour cream and remaining chipotle chile powder and allow to bubble for five minutes.
To assemble the taco, divide the mushroom sauce among the four tortillas. Top each with cubed salmon and microgreens. Serve immediately.