Add flaked fish to a large bowl along with the cabbage, green onions and chopped cilantro.ģ For the dressing, whisk together the mayonnaise, chipotle puree, lime juice and zest in a small bowl and season with salt and pepper. Using 2 forks for best results, shred fish into large pieces. Grill on each side for 3 to 4 minutes for medium doneness. ¼ cup crushed blue corn tortilla chips for servingĢ Brush salmon fillets with oil and season with salt and pepper. Zest and juice of 1 lime, plus more lime for servingġ.4 cup chopped fresh cilantro, plus more sprigs for servingġ Avocado, cut in half, pit removed and cut into 12 slices Kosher salt and freshly ground black pepperġ tablespoon chipotle pepper in adobo puree Three 8 ounce salmon fillets, pin bones removedġ tablespoon neutral oil, such as avocado oil Can be made 2 days in advance, stored in covered container in the refrigerator. Let cool to room temperature before serving. Place the juice and habanero in a medium non-reactive sauce pan and cook over high heat until reduced to 1 cup, about 20 to 25 minutes, stirring occasionally.Ģ Remove the habanero and discard. San Diego Style Salmon Tacos with Orange-Habanero Hot Sauce and Crushed Blue Corn Chipsġ Using a paring knife, make a small incision into the habanero chile, but leave it whole.
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