Salmon Tacos

Do you ever serve tacos? They’re just about the easiest meal ever ... Find some fixings and go to it! These salmon tacos are a quick meal for 2 or 3. To start, prepare this ...

Simple Salsa:

½ tsp. (2.5 mL) olive oil

½ small onion, chopped fine

1 mild red jalapeño pepper, chopped fine, seeds left in

½ c. (125 mL) mango chutney (the store-bought kind)

1 tbsp. (15 mL) lime juice

¼ c.  (60 mL) chopped fresh cilantro (see Note) 

½ tsp. (2.5 mL) dried basil (or 2 tsp./10 mL chopped fresh)

In small skillet, heat olive oil on medium-low. Stir in onion and pepper until softened, about 5 min. Lower heat. Stir in remaining ingredients, just to warm and combine. This keeps a couple of days in the fridge. I generally freeze it in small, 1/4 c. (60 mL) plastic containers, for use as needed. 

Note: Did you know that cilantro and coriander come from the same plant? To heck with botany ... Use finely sliced chives and everything will be fine.

To prepare your taco, use one small can of salmon (drained of fish juice) and combined with about a teaspoon of lemon juice. Set aside in a small bowl. 

On a plate or tray, set out a pitted, sliced avocado (if you have one; if not, don’t give it a second thought); some shredded lettuce; some shredded cheese; a couple of chopped green onions; a couple of diced tomatoes (not too juicy) and whatever else takes your fancy. 

Before you fill and roll them, microwave each tortilla for perhaps 10 seconds to make it pliable and soft. 

Place your ingredients down the center of the tortilla, with a ribbon of salsa over them. Be careful not to take these ingredients to the top of bottom of the tortilla, lest it all squirt out as you eat. Rolling a tortilla is an art:  https://www.youtube.com/watch?v=PEg064ozG7U

It all starts with a single tortilla ... 

We didn’t take photos as we chowed them down because ... Well ... We were otherwise occupied eating! PS: A grapefruit knife is the easiest-ever way to remove the insides of an avocado.