Did you know how easy it is to make your own tortillas?
Flour, baking powder, salt, vegetable oil and water — most of these things you probably have in your house. I am telling you they are so good and soft, you could probably even use this recipe to make naan! I did try the first one with some hummus, I couldn’t help myself. Hot, bubbly and soft I can’t. AND I used whole wheat flour which adds a lot of nutritional value. Healthy fish tacos? Done.
You can play with whatever toppings you like here, I wanted to set it up like a taco bar and we ended up basically eating with our hands and it was perfect.
There’s some arugula on there, cherry tomatoes, feta, sour cream (which we didn’t even use because the greek yogurt sauce was THAT good) whole wheat tortillas (UGH I can’t) avocado with a little lime + crushed red pepper on top, and fresh mango.
Maybe with margaritas. Mmmm why didn’t I think of that?
“I just really think sour cream would be better,” You have to do a man voice when you read that in your head.
So cute. Literally didn’t use the sour cream once. He basically made a salmon taco parfait.
The marinade is simple, easy and it’s important not to overdo it. Salmon is salty, buttery and rich on its own — keep the seasoning to a minimum.
Doesn’t that look pretty? Can I just eat it raw like that? Like in the cartoons with the dogs and the steaks. Let me be a cartoon character and please throw some slabs of salmon at me.
That probably sounded weird, but I’m going with it.
Back to the creamy, salty, sweet and light-but-still-satisfies-and-is-healthy-seriously-how salmon tacos.
The arugula adds a perfect bite to the sweet from the mango, and all of these flavors really complement each other. The creaminess of the avocado and the seared salmon and the juicy tomatoes.. it’s a perfect fish taco. I mean yeah, those beer-battered fish tacos are a serious contender and you should totally order those if they are on the menu, but as far as taco night at home? With a Neflix marathon? Winner.
Seared salmon tacos, whole wheat tortillas & greek yogurt sauce
for the fish:
- salmon, 1/2 lb or so depending on how much you want
- garlic salt
- extra virgin olive oil
Rub salmon with marinade — you’re just eyeballing it. Pinch or so of each and a drizzle or two of the olive oil. Refrigerate for up to 30 minutes if you can. Take out the salmon to bring it back to room temperature before cooking.
Heat pan to med-high heat. Spray with olive oil. Once hot, place salmon in pan to sear* — try not to move the salmon once you hear that sizzle to achieve that nice, golden crust. Cover, and let cook for 5 minutes or so, depending on the thickness of your salmon. Once seared, flip to finish cooking. Cover and cook until flesh is flaky and no longer raw. Slice and serve.
*Remove skin if salmon is not skinless
for the whole wheat tortillas*:
*adapted from Table for Two recipe
- 1 1/2 cup whole wheat flour
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
Combine dry ingredients, sift if you can. Add water and oil, forming the dough. Combine until dough forms a smooth ball. Place on lightly floured surface and roll into log. Cut into 16 pieces. Roll each piece into a 6″ taco, can just use your fingers to press into a circle. Heat pan* to med-high heat and drop one tortilla at a time into the pan. Cook for just a minute until bubbles begin to appear in dough. Flip and cook for another 30 seconds. Stack on plate. They are ready to serve when you are!
*use a non-stick pan. Or else you might burn your really nice, expensive stainless steel pan. Like I did.
for the greek yogurt taco sauce:
- 3/4 cup greek yogurt
- 1-3 tsp of sriracha or hot sauce
- salt + pepper
- 1 tbsp olive oil
- few basil leaves (optional)
Combine all ingredients and season to taste. The basil gives it some added sweetness if you like. Get creative!
- 1 sliced avocado with lime + crushed red pepper
- 1 chopped mango
- 1/2 pint cherry tomatoes
- 1 bunch of arugula
- feta cheese