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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