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 dinner...one 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!
These crunchy & creamy little wraps are incredibly healthy but are so tasty and delicious, you'll never miss the bad stuff. The raw veggies are a rainbow of colors & nutrients, and the sauce...well, the sauce is something special. You could use it on anything - as a salad dressing, on any sandwich, as a dip, on chicken...you gotsta try it.
I used whole grain tortillas to wrap up all the goodness, but another option is to use whole collard green leaves. I learned this from my raw foodist friends at RAWvolution - a raw food restaurant & home food delivery service. I styled a couple really awesome books for them - check them out... RAWvolution: Gourmet Living Cuisine and The RAWvolution Continues.
If you want to go raw with the sauce as well, just omit the yogurt - it's delicious either way. Whatever you choose with this recipe, you will feel really great about yourself when you eat :)
serves 4
tahini-yogurt sauce:
1/4 c. fresh lemon juice
1/4 c. tahini
1/4 c. plain greek yogurt
1/4 c. water
1/2 t. salt
fresh ground pepper
1/4 c. each: cilantro, basil, mint leaves
raw veggies:
2 carrots - peeled and grated on large holes of a grater
1 beet - peeled and grated on the large holes of a grater
2 Persian cucumbers - diced
1 avocado - quartered and sliced
1/2 c. alfalfa or clover sprouts
3 T. sunflowers seeds
4, 8” whole grain tortillas, or whole collard leaves (for wrapping)
In a blender or mini food processor, combine all ingredients for the tahini-yogurt sauce. Blend until smooth.
To make wraps, divide veggies between 4 tortillas or collard leaves. Top with 2 tablespoons of tahini-yogurt sauce) and wrap like a burrito. Serve with additional sauce on the side for dipping.
Cold, crunchy, refreshing and tangy - this is a super tasty & unique way to serve watermelon at a party.
If you can't find ricotta salata at your market, sub in feta...it's just as delish. Or try my recipe for herb-marinated feta!
Serves 8
6 cups cold/refrigerated seedless watermelon - cut into 1/2 inch cubes
3 cold/refrigerated persian cucumbers (2 cups) - cut into 1/2 inch pieces
4 T. lime juice
2 t. lime zest
1/3 cup basil chiffonade
1/2 ricotta salata - coarsely crumbled
Combine cucumber, watermelon & lime juice and zest and gently stir. Keep in very cold in refrigerator until ready to serve. Just before serving add basil and ricotta salata and stir again.
