I made two varieties of tacos using Gorton's frozen fish products and Ortega taco shells. The ones pictured below are chipotle honey-glazed popcorn shrimp with guacamole, mango salsa, coconut crema, and cilantro on flour tortillas.
These are grilled salmon fillets with corn salsa, bacon salsa, cilantro, and a peanut butter crema on crunchy corn tortillas. I don't even need to tell you that the bacon salsa and peanut butter crema were DA BOMB.
While they were terrific on the salmon, they were even better on the popcorn shrimp. Recipes for all of the various sauces are below.
Bacon Salsa
1/4 cup chopped roasted red pepper
1 scallion chopped
3 slices cooked bacon, chopped
1 teaspoon balsamic vinegar
1/2 teaspoon honey
salt and pepper to taste
Combine ingredients in a bowl. Eat.
Peanut Butter Crema
1 tablespoon smooth peanut butter
4 tablespoons sour cream
1 tablespoon chopped cilantro
1 teaspoon chopped peanuts
pinch salt
Combine ingredients in a bowl. Eat.
Corn Salsa
1/2 cup corn kernels
2 small tomatoes, diced
3 tablespoons red onion, diced
1 scallion, chopped
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1 teaspoon honey
1 tablespoon lime juice
salt and pepper to taste
Combine ingredients in a bowl. Eat.
Coconut Crema
3 tablespoons coconut milk
2 tablespoons sour cream
Combine ingredients in a bowl. Eat.
Mango Salsa
1 mango, diced
2 tablespoons chopped red onion
1 tablespoon chopped cilantro
1 teaspoon lime juice
1/2 teaspoon ancho chile powder
1/8 teaspoon powdered ginger
salt to taste
Combine ingredients in a bowl. Eat.
I love fish tacos!!!! I use TJ's breaded cod, a simple cole slaw of cabbage, scallions, cilantro & carrots using a dressing of lime, olive oil, S & P, guac, crema and corn tortillas! YUM!
ReplyDeleteKath