Salmon Fish Tacos

So Chris NEVER asks me to cook anything, he always just says whatever I want to cook is good enough for him since I get bored too easily. I planned last week to make salmon of some sort, probably salmon teriyaki, and maybe make fish tacos since I had ingredients for it. When I told Chris though he got really excited about fish tacos, and at that point I had to make them. I went to the freezer though to find only one piece of catfish left, meaning I'd need more first. Thus, salmon fist tacos. They turned out super good and are really fast to make. It's really just making your crema and grilling (stove top for me) your fish.

Serves: Two

Ingredients:

1 salmon fillet (whatever size really)

1/2 cup sour cream

1/4 cup to 1/2 cup of your favorite salsa

2 limes

1 small bunch of cilantro chopped (to the base of the stems)

1/4 onion chopped

1 jalapeno chopped

1/2-1 bag of cabbage or a head of it sliced (depends on how many people you want to serve/how many veggies you like on your tacos)

6-8 corn tortillas

salt and pepper to taste

1. Take your salmon fillet and generously salt and pepper it on both sides. You can also add some cumin, chili powder, garlic powder, whatever you want to season it. Then heat a skillet to medium heat and add the salmon once hot. It should cook about 2-3 minutes per side.

2. While the salmon is cooking chop your veggies and combine with the sour cream and salsa. Take one lime and add the juice of half first, then taste and add more if desired. Season to taste with salt or more sour cream/salsa.

3. Also take your tortillas and put them between two paper towels or two plates and warm them in the microwave for like 30 seconds (or a minute if frozen).

4. Once your salmon has cooked for about 5-6 minutes chop it up with a spatula and turn off the burner. Let the salmon finish cooking and prep an assembly line for people to make tacos. I usually like to add some crema then salmon then crema and cabbage to top it off.

5. Serve with limes and enjoy!

Chicken and cheese quesadilla

Some time I'll have to try real Mexican food, but I do like Americanized Mexican food. Here is my recipe for chicken and cheese quesadillas. I tried to make my own taco seasoning out of the spices I have at home, but there are packets of taco seasoning in the supermarket that would be more convenient to use.

Seasoned chicken:

4 Tablespoons Taco Seasoning
1/2 cup water
juice of half a lemon
2 large chicken breasts

1. I think this is what I used in the taco seasoning: salt, pepper, chili powder, garlic powder, onion powder, and cumin. Otherwise, use a premixed packet.

2. Heat a pan with some oil on medium-high heat. Pat the chicken breasts dry with a paper towel. Fry the chicken, cooking both sides until the outside is browned.

3. Add the seasoning, water, and lemon juice. Reduce the heat to low and cover the pan. Cook for about 10 minutes, then flip the breasts over, and cook for about another 10 minutes.

4. Take out one piece of chicken at a time, and place on a cutting board or a bowl or a plate. Use two forks to shred the chicken. When you are done, add all of the shredded chicken back into the pan. Let the sauce simmer until it is thickened.


5. Then make your quesadilla! My method is to heat one tortilla on a pan on medium heat. When the tortilla is warm I flip it over. I add the chicken on one half and the cheese on the other, then fold the tortilla in half with a spatula. Then I press down on the quesadilla with the spatula. When one side starts getting brown, I flip if over. Then I use the spatula to cut the quesadilla into halves or quarters.