Oh and here is the Fish Taco Recipe. It's super yummy!
I changed the salsa ingredients around a little myself to adjust it to my own taste, I would suggest doing the same depending on what you like and don’t like. I added extra of the green chile salsa, because the original amount didn’t seem like enough, and extra red onion).
Enjoy!
Fresh Salmon Tacos
Makes about 6 – 8 tacos
Ingredients
Santa Fe Salsa
1 can (11oz) mexi corn, drained (I used regular canned corn)
1 cup cherry tomatoes, halved or quartered
½ cup black beans, rinsed, drained
½ cup shredded carrots
½ cup green chile salsa (I put more than ½ a cup, probably close to 2/3 cup)
¼ cup diced red onion (I love onion so I put in ½ a cup)
Salmon
2 salmon fillets (about 1 pound in total)
1 tbsp jalapeno and lime flavoured olive oil (you can use plain olive oil)
Salt to taste
Pepper to taste
Hard or soft taco shells (I used soft)
Shredded iceberg lettuce
Directions
In a medium bowl, combine the Santa Fe Salsa ingredients
Heat a large non-stick skillet over medium-high heat. Brush oil over salmon fillets, salt and pepper to taste
Cook salmon in skillet, about 4 mins per side or until fish is flaky
Let salmon cool then break into chunks
Spoon the Sante Fe Salsa onto the taco shells, garnish with some shredded iceberg lettuce and top with salmon pieces
