I know there’s a craze known as Taco Tuesday. But to be perfectly honest with you, I don’t see the harm in having a taco everyday. I personally prefer taco salad or street tacos instead of what we’ve come to know as a taco.
But just what is a street taco and how is it different?
A street taco is usually served open-face and on a soft corn tortilla. You can then roll it up and consume it quickly. Toppings will vary but usually include salsa of some kind, onions, and cilantro.
Recently, I had the urge to make my own street tacos at home. Now, while I would love to tell you that I am capable of making everything from scratch.. I take a few shortcuts where I can. For example, store bought salsa, guacamole, etc. Next time though I’ll go for fresher ingredients and try to make a few things from scratch.
For that matter, I might try to use another type of fish. I just happen to prefer salmon. But you could also use cod, haddock, or tilapia (which is one of the most commonly used types of fish in a fish taco).
I also purchased a frozen salmon product. Almost like a salmon tater tot. But I’ll try to use something fresher next time like a salmon filet.
Once the salmon was done, I heated up the tortillas in the microwave and then set about assembling my tacos. For each taco, I used three salmon nuggets, a little bit of salsa, a little bit of guacamole, and a little bit of sour cream.
The end result was messy but oh so delicious!
Salmon Street Taco
- Salmon or fish of choice
- Corn tortilla soft
- toppings of choice (sour cream guacamole, salsa, etc.)
For each taco, place one small layer of salmon. Top as desired.
Leave open faced or fold in half and enjoy
And for the next one that I do, I think I’ll try steak. And some grated queso fresco. Yum. My mouth is watering already in anticipation.
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