@heather.louise.s.cooks

New reel up 👀 Salmon tacos for #tacotuesday! I usually add mayo to the slaw, but I am out at the moment. I liked it this way, even without the creamy factor, but the queso fresco (homemade!) was pretty creamy. Might have missed the mayo if I didn’t have the queso fresco. For the slaw, I just start with a cup or two of thinly sliced red cabbage and add red onion, cilantro and green onions - no set amount. Salt and pepper and toss with hot sauce of your choice and juice of one lime. Sometimes I add diced jalapeno, and of course, mayo. There is no recipe…I do it a little differently every time, but it always tastes about the same. The longer it sits, the saucier and softer it gets. Since I was cooking the whole filet of salmon, I decided to use the broiler. Low broil for about 10 minutes, then turn it up for a couple minutes to brown everything. DON’T walk away unless you set a timer…it’s so easy to forget until you smell the charred remains of whatever you are broiling. I oiled the fish and added my go-to seasonings. I don’t measure - I just sprinkle to cover the surface of whatever I am cooking, and it usually turns out just right. Garlic powder - Onion powder - Chili powder - Cayenne (use a little less than the others) - Cumin - Paprika - Salt (I use this combo on chicken too. If it’s not a Mexican style meal, I just omit the cumin.) For the chipotle cream, I mix sour cream, chipotle in adobe, squeeze of lime and dash of salt. If you want it richer, add mayo, but I prefer it with just sour cream. Tried some new tortillas tonight from La Tortilla Factory - yes. Very tasty. They taste homemade. The homemade queso fresco was 10/10. I followed the recipe from @ethnicspoon   #tacotime #tacotuesday #salmon #fishtacos #cabbage #slaw #chipotle #chipotlecrema #pescado #tacosdepescado