How should I serve with these Salmon Tacos? If you're serving these tacos as a make-your-own taco bar, I highly recommend keeping your freshly seared tortillas in a tortilla warmer like this one, so they stay warm and pliable. I generally make these Salmon Tacos with corn tortillas that have been quickly pan-seared until warm, but if you prefer flour tortillas, go for it! If you are grain-free, these grain-free tortillas are my favorite option. What kind of tortillas are best to use for this recipe? Simply mix until well-combined and then allow to rest in the fridge while you prepare the remainder of dinner. My preferred crema is simply a combination of sour cream, lime zest, lime juice, and salt. However, there are many versions of crema that start with a base of sour cream or yogurt and others that include garlic or other spices in their construction.įor this taco recipe, I prefer to keep things super simple and super quick. One of the most traditional versions of homemade crema includes a base of heavy cream, buttermilk, lime juice, and salt which is then left to thicken at room temperature for several hours or more. The finished salmon nestles into warm tortillas stuffed with Spicy Cabbage Slaw and dollops of Lime Crema.Ĭrema is a creamy condiment similar to sour cream, but slightly thinner and tangier owing to a measure of citrus. Buttery-rich salmon is coated in a simple marinade of garlic oil, citrus, cilantro, and spices before it's seared until delightfully crispy on the outside and perfectly tender and flaky on the inside. These Salmon Tacos with Spicy Cabbage Slaw and Lime Crema are one of my very favorite ways to enjoy fish tacos.
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