Posts Tagged sour cream
I may have neglected the blog over the the past 6 months, but you can bet I wouldn’t forget it’s 3 year anniversary! Compared to last year, there hasn’t been as many noteworthy blog-happenings. However, there were some really delicious and popular posts from the past year, such as this Red & White Sangria to celebrate Canada Day, the zesty Tequila Lime Bison Tacos, and some tasty Cranberry, Almond & Date Power Bars. Of course the biggest thing to happen for Kyle and I was the birth of our daughter in October; not exactly blog related, but being busy with her has definitely been the main reason the blogging has slowed down. The past six months with her have been so amazing … and the little bean has started to eat real food, so you can imagine how exciting that is for someone as food crazed as I! I’m sure we’ll be sharing lots of fun foods that we make with her as she grows up. Thanks again for another great year – and for sticking around even after the reduction in posts!
To celebrate this year, I figured why not cook up a good ‘ol Gorging George favourite? Tacos! Always my back up for those busy, “I-Haven’t-a-Clue-What-to-Cook” kind of days (I even have a pork shoulder currently braising away to pile onto some tortillas for tonight’s dinner). I’ve had beef, pork, bison, some vegetarian tacos and even enchiladas on the blog, but I have yet to share a fish taco. So I’m finally posting a recipe for some salmon tacos that I made a few months ago. They are crispy and spicy, and topped with a mound of freshly limed cabbage & jalapenos, some pickled red onions, creamy avocado, salty feta and a sour cream that has a slight kick to it. A great treat for a celebration or even a weeknight meal. If you don’t have dinner plans this long weekend, I suggest you get yourself to the grocery store ASAP to grab all the ingredients to make these – they will not disappoint. Here’s to another year of sharing my favourite recipes with you!
Crispy Chipotle Salmon Tacos
Note – I just listed “kosher salt” as an ingredient, omitting the quantity, as it’s used often throughout the recipe to season everything. I am assuming that you have at least 1 Tbsp of salt kicking around. If you don’t have any kosher salt and have to use Table Salt, please reduce the amount slightly as the smaller granules would make everything rather salty if used in the same quantity.
1/2 small red onion, sliced
red wine vinegar
8 flour tortillas
1 lb centre-cut salmon filet
1 1/2 – 2 tsp chipotle chili powder, divided
2 Tbsp olive oil, divided
1 cup panko
3 cups green cabbage, thinly sliced
1 jalapeno, thinly sliced
2 Tbsp cilantro, chopped
1 juicy lime (or 2 if they are not juicy)
1 cup sour cream
1 avocado, pitted & sliced
1/2 cup feta, diced
Fill a mason jar or small container with the sliced red onion. Fill it up halfway with red wine vinegar. Add 1 tsp of salt and fill the rest of the jar with water. Allow to “pickle” while you make the tacos.
Heat your tortillas according to package instructions. Keep warm.
Heat 1 Tbsp of the olive oil over medium heat in a large non-stick pan. Slice the salmon into 8 equal strips (they should be around 3/4″ wide each). Sprinkle all the salmon pieces evenly with 1 tsp of the chipotle chili powder and 1/4 tsp salt and pepper to taste. Whisk the 2 eggs together in a medium dish and pour the panko into another medium dish; season both with salt and pepper.
Working with one piece of fish at a time, first dip the fish in the eggs then into the panko mixture, pressing all the sides gently to ensure they are evenly covered. Place the fish gently into the hot pan. Repeat with remaining fish pieces. You don’t want to crowd the pan, so if yours is not large enough, work in 2 batches. Cook for about 8 minutes, flipping once after 4 minutes to ensure both sides get golden brown. (If you like, you can quickly fry the two outer edges to crisp them up) Remove the cooked fish to a paper towel lined plate.
Meanwhile, combine the cabbage, jalapenos, cilantro, juice of 1 lime, 1 Tbsp olive oil and 1 tsp salt in a medium bowl, mixing thoroughly; set aside. In a small bowl stir together the sour cream and remaining chipotle chili powder – use 1/2 tsp to keep it mild, or a full tsp if you like a lot of heat!
Construct the tacos: smear each tortilla with some of the sour cream mixture, then top with a piece of salmon, some of the cabbage mix, pickled onions, avocado and feta. Devour.
Makes 8 tacos.
Kyle has been away again, and I thought that would mean I’d be on here posting up a storm; trying to keep myself busy. But this is the first post since he left – and he’s back tomorrow, so I guess those promises to myself didn’t quite pan out. Oh well. Instead I enjoyed some time spent with my family, as my aunt and uncle were in town from Sherwood Park, AB to help out with packing up my grandmother’s apartment for her upcoming move. It was a great week spent catching up.
It can be so hard to pack up your life for a move, and especially when family is involved. So I give kudos to my grandmother for being a trooper through the entire process. She looked exhausted every night; after a long days of people asking her what she was would give away and what she would be keeping to bring into her new, smaller digs. Luckily, her emotionally hard work was rewarded each night by a home-cooked meal and some quality time spent with family. And the bonus is that the rest of us got to enjoy the family time and great food as well!
But I suppose this has nothing to do with today’s recipe. On to the enchiladas! A tasty dish of filled and rolled corn tortillas, smothered in sauce and cheese. These were devoured by Kyle and I with frosty Mexican beers on a night that was just cool enough to crank up the heat on the oven. So we took full advantage of it to prepare this comforting meal. My easy interpretation involves zero meat (sorry carnivores), a prepared tomato sauce, some beans and chiles, and lots of cheesiness. Because we all need some cheesiness in our lives. Although I can’t wait for you to try this, part of me secretly hopes it’ll be a while still before the mercury dips back down – I’m digging the heat!
Spicy Black Bean & Cheese Enchiladas
Be careful not to walk away while you’re frying the corn tortillas; otherwise you will end up with a few crunchy ones – which aren’t as easy to roll. All you’re looking for is for the tortilla to cook and soften up – you don’t want taco chips. Is this step necessary? I would say yes. Corn tortillas need to be softened in order to curl them up around a filling, and the best way to accomplish this is by giving them a nice oil batch. Feel free to share your “healthier” methods if you prepare your tortillas in a different way. And please no flour tortillas. To make this a super simple dish to prepare, we cheated and used a canned enchilada sauce, but of course you can go ahead and make your own.
1 Tbsp vegetable oil
10 – 12 6″ corn tortillas (whatever amount is in the pack you buy)
2 1/2 cups cheese, shredded (I used mix of cheddar and monterey jack cheese) – divided
1 cup cooked black beans, rinsed and drained if from a can
1/2 cup white onion, shredded
1/2 cup sour cream (full fat to ensure it’s gluten-free)
1 4 oz can of green chilis
1 garlic clove, minced
1 tsp cumin powder
1 tsp chipotle chili powder
1 tsp salt
1/2 tsp chili flakes
1/8 tsp pepper
1/2 cup red enchilada sauce
juice of 1/2 a lime
2 Tbsp cilantro, chopped
1 red chili, sliced
Preheat oven to 400ºF. Spray a baking dish with cooking spray and set aside.
Heat the vegetable oil over medium heat in a non-stick pan. Cook one tortilla at a time in the oil for about 20-30 seconds per side or until softened. Drain on paper towel-lined plate.
Meanwhile, combine 2 cups of the cheese, plus the next 10 ingredients (black beans through pepper) in large bowl – mix well. Spoon out about 1/4 cup of the black bean mixture onto each corn tortilla and roll up. Line the prepared baking dish with the rolled corn tortillas. If there is any left over black bean and cheese mixture, spread it out over the tortillas. Once all the tortillas are filled and rolled, pour over the enchilada sauce then top with the remaining 1/2 cup of cheese.
Bake the enchiladas for 15 minutes in the prepared oven. Remove from oven, and sprinkle over the lime juice; let sit for 5 minutes. Top with the cilantro and sliced chili pepper. Serve hot.