Salmon Taco Recipe
Fish tacos are one of my favorite lunches lately. I prepare them with all kinds of fish, not just salmon. But the ones with bonito and salmon are my favourites. Since the fish itself is very delicious, I don't use too many ingredients in the recipe. Since the fish is marinated and cooked one by one without touching each other, it is crispy on the outside and soft inside.
In this form, it can be served as fish sandwich with a bread or alone without bread or tortilla. Tortillas can be made at home or they can be used store bought. I use store bought tortillas because I aim to prepare a practical meal. I bake the fish and mince the onion at the same time, and a magnificent meal emerges in a very short time.
I used aji mayonnaise that I brought from Peru as a sauce for the tacos in the photo. Aji mayonnaise is a type of mayonnaise made with Peruvian aji peppers. You can use plain mayonnaise, or if you don't feel lazy, you can also prepare remoulade.
By the way, coriander is often used instead of parsley in tacos. I don't hate coriander, I eat it when the food I eat contains it, but I don't love it enough to use it home. That's why I blend onion with parsley, not coriander. But if you are a coriander lover and coriander is an ingredient you always have at home, this recipe offers a great opportunity to use coriander.
Enjoy the recipe...
Salmon Taco Recipe with Video
- 300 g of salmon,
- 2 tablespoons of olive oil,
- 1 teaspoon of paprika,
- Salt to taste.
- 8 tortillas,
- 1/4 onion,
- A pinch of chopped parsley,
- Chop the salmon into cubes and take it into a bowl,
- Add olive oil, paprika and salt and mix,
- Spread on a baking tray lined with baking paper,
- Bake in a preheated oven at 190 degrees until golden brown,
- Meanwhile, chop the onion into small pieces and mix it with parsley,
- Divide the salmon into tortillas,
- Pour mayonnaise over them,
- Share the parsley and onion mixture on top.
Enjoy your meal...