Thursday, August 06, 2015

cooking and the beach

When we aren't at the beach EOTE, we are cooking. A whole lot of cooking.

Now, normally I would post this on the Foodies blog but because it involves pictures AND food, I am posting it here.  My friend Sarah had a chance to visit EOTE and made tacos one night. She made them with salmon and they were insanely good.  I made them last night, this time with shrimp.


1 pound salmon, skinned and cut into cubes  (I used shrimp
1 rounded T cumin
1 rounded t chili powder
2 T+ olive oil for sautéing
1 medium yellow onion, chopped  (I used white onion
1-2 limes, quartered
1- 8 ounce can chopped tomatoes, drained
1 can chopped green chilies, drained
1/2 bunch cilantro, chopped
1 bunch green onions, chopped
1-1/2 T chicken soup base

Chopped lettuce
Sour cream

Toss cubed salmon in cumin and chili powder. Set aside for at least an hour.  (I seasoned for 4 hours
Chop onions, cilantro, and chilies (I had chopped chilis
Heat oil over medium heat and cook onion until it softens.
Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!). (The shrimp took longer
Return heat setting to medium. Add canned tomatoes and chilies, cilantro, green onions, and soup base. Gently incorporate and heat through. 

Squeeze quartered limes over the salmon mixture. Serve with fresh warm flour tortillas, sour cream, sliced avocado, and chopped romaine lettuce.

Cooks notes:
I seasoned the shrimp all afternoon.  I like a little kick so I used more cumin and chili powder. 
I didn't completely drain the tomatoes and chilis. I like a little sauce in my tacos.  
I skipped the chopped lettuce. Why take up room with lettuce when you can have more shrimp? 
I added a can of chopped black olives.  I could also see adding corn.  

You could easily make this with chicken, any kind of fish, and even steak.  So delicious.  

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