Salmon & Chicken Tacos

Saturday night we had a wonderful evening with some good friends. We had Salmon Tacos with Mango Salsa and Chicken Tacos with Chunky Guacamole! These tacos are really healthy and so yummy! They made great leftovers too. On Sunday evening I used the salmon in a salad with pink lady apples, pecans and a balsamic vinaigrette. The chicken made a great BBQ sandwich (that I just ate for lunch) but would also be fabulous in a pasta or green salad.

Saturday evening's salad was cucumber and red pepper with an apple cider vinaigrette. Beforehand we had chips, salsa and queso. David Hernandez who worked at our store, The Big Chandelier, is opening a Mexican restaurant in Texas. This is his recipe for salsa:

Restaurant Style Salsa
1 can of whole tomatoes
2 pickled jalapeno peppers
finely diced white onion ~ 1/4 cup
chopped fresh cilantro ~ 1 Tbs
salt

Blend the tomatoes & peppers. Add the onion & cilantro. Taste for seasoning and add salt as needed. Made ahead of time so the flavors can come together.

Mango Salsa

1 mango - small dice

1/4 red onion - chopped

1/2 Tbs fresh cilantro

1/2 tsp cumin

juice of 1/2 lime

dash of salt & pepper

Mix together and let stand to allow the flavors to come together. Serve at room temperature.

Southwestern Grilled Chicken

Juice of 3/4 lime (someone had a gin & tonic the night before)

2 shots of tequila

1/2 Tbs ancho chili powder

1/2 tsp smoked paprika (hot)

1/2 tsp dried oregano

1/2 tsp dried coriander

1 tsp salt

1 Tbs chopped white onion

1/2 Tbs chopped cilantro

3 pieces split chicken breasts 

Mix together everything but the chicken. Pour over the chicken and marinate in the refrigerator for 4 - 6 hours. Cook on a 350 degree grill until done (approximately 32 minutes turning every 8 minutes). Let rest for 10 minutes covered with foil before removing skin, removing the chicken from the bone, and slicing. Serve in a warm tortilla with chunky guacamole and salsa.

Chunky Guacamole

(You can make this while the chicken is cooking)

1/2 jalapeno pepper fine dice

1/4 tsp salt

1 avocado diced

1/2 Tbs cilantro diced

juice of 1/2 lime

I like to crush the salt and jalapeno together in a mortar and pestal. Mix it in with the avocado and cilantro and squeeze 1/2 a lime over the top.

Grilled Salmon Tacos

1 lb salmon filets with skin on

salt & pepper 

Season the salmon with salt and pepper. Place on a 350 - 375 degree grill skin side down. Cook until the fat starts to rise to the top. Flip and cook another 3 minutes. Remove skin and break apart. Serve on warm tortilla topped with mango salsa. Enjoy!