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Angie's Fish Tacos with 3-Tomato Salsa
Tacos are made with baked salmon, then topped with
sweetened cream cheese,
cabbage, and a salsa with cilantro, jalapenos, & 3
colors of tomatoes.
3 to 4 lbs. salmon fillet
1 stick butter, sliced into pats
2 large lemons, sliced
Salt/pepper
2 red tomatoes
2 yellow tomatoes
2 orange tomatoes
1/4 cup finely chopped cilantro
1/4 of a jalapeno pepper, chopped fine
Salt/pepper
1/2 head green cabbage, shredded
16 oz. cream cheese, softened
4 limes (cut 3 of them into wedges; squeeze the fourth
for juice)
2-3 Tbsp sugar
12-16 white corn tortillas
Cut up the salmon into three or four pieces (that way
you can remove the thinner portions from the oven while
the thicker pieces continue to cook) and place on
individual pieces of foil. Place 2-3 butter pats on each
fish portion; sprinkle with salt/pepper; top with 1 or 2
lemon slices; wrap. Continue this process with the
remaining pieces of fish, butter and lemons; place in a
glass baking dish in a 350 degree oven about 25 minutes.
(Check the fish periodically; the smaller portion of the
fish will cook faster.) Meanwhile, dice all of your
tomatoes and add cilantro and jalapeno and salt and
pepper to taste. Put in fridge until you are ready to
use. When the fish is done, let cool. Put the cream
cheese in a small bowl and add the sugar. Squeeze in
juice of one lime; mix well. Discard lemon slices from
each baked fish; flake the fish off from skin into a
large bowl. Discard skin. Wet each white corn tortilla
with water and heat on a hot skillet for 3 or 4 seconds
on each side, just until they are warm and softened.
Place a couple spoonfuls of fish in center of tortilla;
add a spoonful of cream cheese mixture on top of that.
Sprinkle a small amount of shredded cabbage on top of
that, and a spoonful of the three-tomato salsa on top of
that, fold over and serve with a lime wedge.
Notes:
This is one of my favorite things to make because
... I made it up!! And my family loves it and it is
light and refreshing. I hope you enjoy it as much as we
do.
Number of servings: 6-8 people; 2 tacos each
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