Saturday, August 9, 2014

Grilled salmon tacos with peach & cucumber salsa

My love affair with the taco continues here on Lieslicious...

These puppies are perfect for summer grilling...all the fillings are in prime season, salmon included.  Yes, fish does have a "season" and it's full-on salmon time right 'bout now.  

The fish pairs perfectly with a sweet-crunchy-creamy peach & cucumber salsa packed with all sortsa summer produce.  It's such a healthy & delicious quick of my absolute favorites!

Serves 4

1 pound wild salmon with skin, about 1 inch thick, cut into 2 equal pieces
2 T. olive oil
1/4 c. chopped fresh oregano
1 t. chili powder
kosher salt & fresh ground pepper

1/4 c. plain Greek yogurt
1/4 c. mayonnaise

1 peach - diced
1 medium tomato - diced
2 T. chopped cilantro
2 green onions - greens & white chopped
1/2 c. cucumber - diced

1/2 t. red or green jalapeno - minced
1 T. lime juice
a couple pinches kosher salt
1/2 avocado - diced

corn tortillas
Cholula (or your favorite hot sauce)
lime wedges

Preheat grill on medium-high for at least 10 minutes.  Drizzle salmon pieces on both sides with olive oil.  Sprinkle flesh side with chopped oregano, chili powder, and salt & pepper.

In a small bowl, mix Greek yogurt and mayonnaise together and stir well to combine.

In another medium bowl, combine the peach, tomato, cilantro, green onion, cucumber, lime juice and salt.  Stir to mix flavors.  Gently fold in diced avocado.

Oil grill grates and place salmon, skin side down, on grill.  Close lid and cook for 4 minutes.  Flip, close lid and cook 4 more minutes.  Remove from grill, cover with foil and let rest 5-10 minutes.  When ready to serve, remove skin and coarsely break up fish for the taco filling.  Sprinkle with a little more salt.

An easy way to warm up a stack of tortillas is to wrap them in a damp paper towel and microwave for 20-30 seconds.  Remove them, carefully unwrap them (steam may be hot!) shuffle the stack a bit, re-wrap & heat for 15 more seconds.  They will keep warm for awhile wrapped in aluminum foil.

To assemble, fill corn tortillas with a little fish, a bit of white sauce and a generous spoonful of salsa.  A little squeeze of lime and a couple dashes of Cholula (or whatevs you like) and you are good to go!


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