Description
My husband loves Mexican food, but with my Philadelphia roots, I could not see the attraction. After 16 years in the Southwest, I created this dish to please us both. A little compromise turned into the best tacos in Arizona.
Ingredients
- 1 (1 1/2-pound) skinless salmon fillet
- 2 tablespoons mesquite-lime marinade
- 6 medium white corn taco shells
- 1 small red onion, halved lengthwise and thinly sliced
- 1 tablespoon extra-virgin olive oil
- ½ cup Mexican blend cheese
- 1 (2.25 ounce) can sliced black olives
- ¼ cup salsa, or to taste
- 1/4 cup broccoli sprouts, or to taste
Instructions
- Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat taco shells in the preheated oven for 3 minutes.
- Meanwhile
- heat oil in a large frying pan. Add onion and saute until soft
- 2 to 3 minutes. Add salmon and cook until no longer pink
- 3 to 5 minutes.
- Fill taco shells with salmon and top with cheese
- olives
- salsa
- and sprouts.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 6