Salmon Cilantro Fish Tacos
Toasted corn tortillas always remind me of traveling in Baja, Mexico. During a two week trip to catch & radio tag sea turtles with my friend, Brittney, we ate ceviche & little fish tacos while on the beach. The smell of toasting corn tortillas brings me back to 1997 when we swam in the Sea of Cortez, held the legs of sea turtles to lift them into a Ponga fishing boat, and stayed in the homes of local people.
We ate a white fish while we were there, but I like to make tacos with salmon, too, when I have it leftover from a meal. Let the combination of fish, limes, & corn tortillas give you a taste of beautiful Baja.
Salmon Fish Tacos Recipe
Toast corn tortillas on both sides in a dry skillet. (My favorite are uncooked in the refridgerator section of Winco because they are the closest to handmade.)
Chop cilantro and make a bed of greens on the tortilla. Add warmed, chopped salmon, diced onions, tomatoes, & avocado.
Grate a little bit of cheese and juice a lemon or lime for the top.