Cookbook Challenge: Monday, July 19th
Aug. 3rd, 2021 06:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis is three weeks delayed, but here is the recipe for the Grilled Chipotle Salmon Tacos I made on July 19th. The recipe comes from the healthy living section at the back of the Better Homes and Gardens New Cookbook.
Ingredients
1 pound fresh or frozen skinless salmon fillets or whitefish
8 ounces medium round red or white potatoes, cubed (1 cup)
1 1/2 teaspoons ground chipotle chile pepper
3/4 teaspoons sugar
1/2 teaspoon salt
1 cup purchased mild green salsa
3 tablespoons lime juice
3/4 cup thinly sliced green onions (6)
1/2 cup snipped fresh cilantro
12 6-inch or 16 4-inch corn tortillas, warmed
1/2 cup light dairy sour cream
Lime wedges
Instructions
1. Thaw fish, if frozen. Rinse fish; pat dry. Set aside. In covered saucepan cook potatoes in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.
2. In small bowl combine chipotle chile pepper, sugar, and 1/4 teaspoon of the salt. Measure thickness of fish. Rub pepper mixture into fish. For a charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork, turning fish after half the grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Cool slightly. Break fish into chunks.
3. In medium bowl combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onions, and cilantro; toss gently to coat.
4. Divide fish mixture among tortillas. Top with sour cream; fold tortillas. Serve witg lime wedges.
Thoughts and Variations
I used salmon fillets, although I don't actually know if the were skinless or not, and I think I forgot to rinse them. I used red potatoes and regular chile powder since I couldn't find ground chipotle chile pepper. I omited the cilantro and used snall whear torillas instead of corn tortillas, since I didn't care for the corn ones last time I used them.
As I don't have a bbq or grill or any kind, I put some oil in a frying pan and did the fish that way. I used medium heat on a gas stove, and the recommended timing, and my fish seemed to come out cooked just fine. Putting it all together was easy, although I did forget the sour cream on most of the tacos, and I didn't serve it with lime wedges either.
It was a pretty tasty recipe, although the fish got a little lost in all the ingredients, and the potatoes seemed a little incongruous with the rest of it. I'm not sure whether I would make this particular recipe again, although it did have the affect of showing me that fish tacos *can* be delicious, so I may be more open to trying other fish taco recipes, or ordering them at restaurants. All in all, I would consider this recipe a success, even if it did have a few flavour misses.
Ingredients
1 pound fresh or frozen skinless salmon fillets or whitefish
8 ounces medium round red or white potatoes, cubed (1 cup)
1 1/2 teaspoons ground chipotle chile pepper
3/4 teaspoons sugar
1/2 teaspoon salt
1 cup purchased mild green salsa
3 tablespoons lime juice
3/4 cup thinly sliced green onions (6)
1/2 cup snipped fresh cilantro
12 6-inch or 16 4-inch corn tortillas, warmed
1/2 cup light dairy sour cream
Lime wedges
Instructions
1. Thaw fish, if frozen. Rinse fish; pat dry. Set aside. In covered saucepan cook potatoes in enough boiling salted water to cover about 15 minutes or until tender. Drain and cool.
2. In small bowl combine chipotle chile pepper, sugar, and 1/4 teaspoon of the salt. Measure thickness of fish. Rub pepper mixture into fish. For a charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork, turning fish after half the grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Cool slightly. Break fish into chunks.
3. In medium bowl combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onions, and cilantro; toss gently to coat.
4. Divide fish mixture among tortillas. Top with sour cream; fold tortillas. Serve witg lime wedges.
Thoughts and Variations
I used salmon fillets, although I don't actually know if the were skinless or not, and I think I forgot to rinse them. I used red potatoes and regular chile powder since I couldn't find ground chipotle chile pepper. I omited the cilantro and used snall whear torillas instead of corn tortillas, since I didn't care for the corn ones last time I used them.
As I don't have a bbq or grill or any kind, I put some oil in a frying pan and did the fish that way. I used medium heat on a gas stove, and the recommended timing, and my fish seemed to come out cooked just fine. Putting it all together was easy, although I did forget the sour cream on most of the tacos, and I didn't serve it with lime wedges either.
It was a pretty tasty recipe, although the fish got a little lost in all the ingredients, and the potatoes seemed a little incongruous with the rest of it. I'm not sure whether I would make this particular recipe again, although it did have the affect of showing me that fish tacos *can* be delicious, so I may be more open to trying other fish taco recipes, or ordering them at restaurants. All in all, I would consider this recipe a success, even if it did have a few flavour misses.
