Fish Tacos
This was a really fun meal to prepare. Yaffi Lvova came to visit from Arizona.
The funny part of this dinner came about because the night I made this dinner for my family, I was going out to eat with a bunch of my siblings for my sister Ayelet’s birthday. The last few times I was suppose to go out for a dairy dinner, I by mistake, ate a few bites of meat just before.
I dunno, that's just happened to me too many times. Because we planned to go out for dairy (at Sunflower Cafe- which was actually beyond delicious), I decided to make a parve dinner to make sure I didn’t accidentally eat meat.
And this beautiful dish is what came about.
If you live close to the five towns, I'm assuming you have been to cork and slice. They make an amazing fish taco and here's where I was going with this. As Yaffi and I built this dish, I made corn salad, guacamole and israeli salad to go in the taco. But so many things would pair well with this. Red or white cabbage would be amazing. A bit of caesar salad with fresh parmesan would also be delicious and take the taco in a totally different, creamy direction. My tomato jalapeno salad would also do amazing here. Its versatile and definitely restaurant quality
Fish Tacos Ingredients:
4 Filets of salmon
2 tbsp Olive oil
3 tbsp Soy Sauce
3 tbsp Date syrup
Juice of 2 mandarin oranges
1 tsp Salt
½- 1 tsp black Pepper
3 cloves garlic, minced
Instructions:
-
Add all the sauce ingredients to a shallow pan with the salmon.
-
Let the salmon marinate for at least 30 minutes.
-
When you are ready to cook the salmon, heat up a non-stick pan on medium heat.
-
Sprinkle a tiny bit of water in the pan and when it sizzles, you know the pan is hot enough.
-
Add the salmon to the scorching hot pan and let it cook on both sides for about 5 minutes.
-
Turn off the heat and let the salmon stay in the pan to finish cooking.
Guacamole:
2 Ripe avocados
Juice of 1 lemon, about 2 tsp
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
Sprinkle of fresh cilantro or parsley
Corn salad:
1 can yellow corn
1 red pepper
¼ red onion
Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
½ tsp kosher salt
Sprinkle of black pepper
1 tsp honey
-
Mix all the corn salad ingredients together.
-
Mix all the dressing ingredients together.
-
Pour the dressing over the corn salad about 30 minutes before serving.
Enjoy!
