Salmon Tacos

I first discovered salmon tacos when I was in Victoria- and went to Red Fish Blue Fish with Daniele. It was amazing. If you are ever in Victoria, I highly recommend this delicious food stand, right on the Wharf. Go early to avoid a long line up. I later had fish tacos again with Emily at the newly popular El Camino on Elgin street, and they were also really good. I decided I should try and make them at home.

A woman at my office orders and sells spices, dips, seasonings and kitchen goods from - Epicure Selections- a Canadian company from Victoria. I am a sucker for this sort of thing. I could spend  hours looking through the catalogue, and drain my wallet... I ended up buying the spices to make some fish dishes and was inspired by this recipe for salmon tacos. Although I did use spice mixes from Epicure Selections, you absolutely can make this recipe without them, with whatever spices you have on hand.

The first time, I made these tacos first for D. He had never had salmon tacos, and was a bit skeptical at first . Well, it didn't take long to convince him. He ended up eating many and then asked me if I could pack some up for takeaway.  Last night, I made these with J and my mom and we devoured them. I love that they are so quick to whip up, and taste so fresh and flavourful. They are also healthy and nice and light.

Ingredients: 
1- 1 1/2 cups grilled salmon (we broiled it in the oven)
2 cups mixed shredded cabbage and carrot
small-medium tortillas
1 cup salsa or fresh tomatoes, lime juice, coriander
optional: 
Chili Lime Sensel 
Italian Dressing 
Poco Picante Salsa Mix  Now if you buy just 1 thing, I recommend this Poco Picante Salsa mix. You add it to diced tomatoes, and voila- delicious fresh salsa.

Directions: 
- First make the fresh salsa. Cup up 1 cup tomatoes, 1 tsp lime juice, chopped coriander and 1-2 tablespoons Poco Picante salsa mix. If you don't have this, use garlic, onion powder, jalepenos, chilli, salt and pinch of sugar. Cover and put in the fridge until ready to serve.
- Place salmon on baking sheet and brush with olive oil. Season with salt and pepper and broil on high for approx 10-20 minutes depending on the thickness of your salmon. Shred with a fork and then season with Lime Sensel or seasoning of choice.
-  Mix the cabbage with Italian dressing, or vinaigrette of choice. Add in the salmon.
- Heat up tortillas and serve each one with the salmon mixture and salsa.

Enjoy!!

J also whipped up a delicious salad with pomegranate seeds- yumm

and my mom made some green beans.

Photo credit-  Juliet