Or, to be completely accurate, Steamed Chili Salmon Tacos with Avocado-Tajin Crema, Pickled Garlic Scapes, Diced Heirloom Tomato, Coriander Leaves, and Cowboy Candy Hot Sauce on (admittedly store-bought) Corn and Hatch Green Chili Tortillas. And let's be honest, these would also taste really good with red onion rings marinated in red wine vinegar for 10 minutes and then drained instead of the pickled garlic scapes, and your favorite bottled hot sauce instead of the homemade cowboy candy one. I do recommend blitzing up the Avocado_Tajin Crema because that definitely made the dish, and Tajin is a worthwhile investment for your spice cupboard (excellent on many things including a dessert of Paletas.) This is definitely a taco where the sum was greater than its parts and the sum was yum (...), and quick and easy -- from fridge to table in 12 minutes and 12 seconds.
I plan on three tacos per person (two is plenty but somehow three get eaten...), and buy one salmon fillet per portion which I cut in three after cooking.
4 salmon fillets
2 ripe avocadoes
1/2 tsp Tajin spice mix
1/2 tsp chili powder
2 Tbsps sour cream
Juice of 2 limes
12 tortillas of your choice
Salt
Toppings: chopped tomato, lime juice, coriander leaves, pickled onion, sliced jalapeno peppers, hot sauce, etc.
Prep your toppings: chop the tomato, pick some coriander leaves off of the stems, chop some red onion and cover the rounds with red wine vinegar, etc. Put them all in little bowls on the dining room table, or in one big dish. Either way you want those eating the tacos to be able to add their own toppings to their tacos.
Measure out 2 pieces of parchment paper large enough to hold 2 pieces of salmon,with extra paper for crimping and folding around the fish. Place 2 pieces of salmon on each piece of parchment, skin side down. Sprinkle with some salt and 1/4 of the chili powder per fillet of salmon. Crimp and fold the paper into airtight bundles around the salmon and microwave for 3 minutes. Set aside.
While the salmon is cooking, make the avocado-Tajin crema by blitzing the avocadoes in the blender, along with the Tajin, the sour cream, and the lime juice. Set aside in a bowl.
Place a glass of water and your stack of tortillas in the microwave and blitz on high for 30 seconds. You can also grill them individually in a pan with a bit of oil for a bit of added texture but this would take them out of the 20-minute challenge category. And quite frankly, there is a lot going on in these tacos so you can get away with the microwave method...
Unwrap the salmon pieces and cur each piece into three. Place on a serving dish; the skin should stay behind on the parchment paper.
Take the salmon, tortillas, and avocado crema to the table and you are good to go. And let me know - two tacos or three?
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