Recipe for Smoked Salmon Fish Tacos
Prep time: 15 minutes
Cook time: 5 minutes
1/3 cup sour cream
1-1 ½ teaspoon finely minced Serrano Chile (with seeds and veins)
1½ teaspoons lime juice
6 oz. hot-smoked salmon*
4 - 6" corn or flour tortillas
6 thin cucumber slices, cut in half to make 12 halves
12 thin tomato slices, cut in half to make 12 halves
12 thinly sliced red onion rings
1. To prepare the Serrano sour cream, in a nonreactive bowl, blend the sour cream, Serrano Chile and lime juice. (For best results, cover and refrigerate for 1 to 2 hours before using.)
2. Heat the smoked salmon in the microwave just until warmed. Flake into large chunks.
3. If using a gas stove, heat the tortillas over a burner over low flame until hot and charred, flipping once to char both sides. If using an electric stove, heat the tortillas in a dry, nonstick fry pan or griddle pan, flipping once.
4. In the center of each tortilla, spoon a dollop of Serrano sour cream. Divide the salmon evenly among the 4 tortillas, and place salmon in the center of each. For each taco, layer 3 slices of cucumber, then tomato, then onion atop the salmon. Fold or roll the tortillas and enjoy!
*Hot-smoked salmon is different from the thinly sliced smoked salmon commonly seen at delis. Hot-smoked salmon is sold in chunks and flakes easily.
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