I’ve been feeling a bit M.I.A. lately…lots of little things going on, enough to keep me away from here I guess. I’ve still been cooking, just not taking as many pretty pictures…hence the lack of posts and recipes.
Thankfully I got some nice pictures of these babies. I made these Chipotle Salmon Tacos a couple of weeks ago, shortly after receiving a nice package of frozen fish from the Alaska Seafood Marketing Institute. How happy was I when they asked if I would try out some of their Cook It Frozen techniques with the fish they sent me? I’ve tried two of their techniques so far…broiling and grilling like I did in this recipe. Both times the fish came out wonderfully, which I will admit I was a little surprised. I didn’t think you could cook fish straight from the freezer. I was afraid it would turn out soggy, but they cooked up just as nicely as if they were fully defrosted. I even downloaded their cool little app to my iPhone…
Anyway…back to the recipe. We loved these tacos. The chipotle rub had a nice kick to it…just how I like it. They were a perfect dinner on a warm Saturday night, after a dip in the pool. Not sure if your weather is there just yet, but we’ve definitely entered into “summer” here in Florida.
The kiddos enjoyed their plainer version of the tacos…instead of the chipotle rub, I seasoned their salmon with a fish seasoning that had a little garlic, dill, salt and pepper in the mix. They ate theirs with a little shredded cabbage, cheese and lime juice. They requested that their photos be taken too….it’s funny how normal the act of taking pictures of food is to them. Makes me laugh when they bust out their Fisher Price camera to take pictures of some of our baked goods.
I will admit I have been surprised with their more adventurous approach to dinner lately…I’ve been taking away the kiddie option at dinner a.k.a. second dinner for me to cook (unless it’s just obvious that they won’t eat it), and it has really been working out for us. Thank goodness!!
Chipotle Salmon Tacos
Recipe from Aggie’s Kitchen
1lb frozen salmon (watch video of this method of cooking or see directions below…or if using already defrosted salmon see Note below)
2 teaspoon chipotle powder
1 juicy lime
salt and pepper to taste
1/2 teaspoon brown sugar
1/2 teaspoon oregano (Mexican oregano if you have it)
1 teaspoon olive or vegetable oil
flour or corn tortillas, for serving
prepared guacamole or sliced avocado
shredded cabbage or cole slaw mix
crumbled queso fresco
thin sliced white onion
In a small bowl, combine chipotle powder, lime juice, salt, pepper, brown sugar, oregano and oil to make a paste. Set aside.
Heat grill to 400ºF
Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel . Tear an 18-inch wide sheet of foil so it is 4-inches longer than the seafood . Spray-coat the dull side of foil and place seafood on foil, skin side down . Brush both sides of fish with olive or vegetable oil. Bring sides of foil together and fold over several times to seal; roll up ends to form a packet. Place packet on grill, seam side down, and cook for 8 to 10 minutes . Remove packet from grill; open and brush or rub on chipotle paste (both sides). Crimp foil loosely to close and return packet to grill, seam side up.
Cook an additional 8 to 10 minutes. Remove from heat just as soon as seafood is opaque throughout.
Note: If using already fresh defrosted salmon, skip rinsing and place salmon into foil packet. Rub seasoning over both sides of fish and seal foil packet. Place on grill and cook on one side for 5 minutes, turn over and cook other side for additional 3-4 minutes. Check for doneness.
Spread prepared guacamole or smear a little avocado on tortillas. Crumble salmon over guacamole or avocado and pile on the fixings! Squeeze lime over fish and veggies and take a big messy bite!