Zucchini Rajas Salmon Tacos

Zucchini Rajas Salmon Tacos
Zucchini Rajas Salmon Tacos  | http://saltandwind.com This weekend Zucchini Rajas Salmon Tacos is where it's at. This a perfect recipe in that they're super easy to make but elegant enough to be from&n...
Skill
Cuisine
Ingredients
11
Hands-On Time
15 minutes
Total Time
20 minutes
Yield
6 to 8 tacos
Servings
3 to 4
Season
Zucchini Rajas Salmon Tacos  | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main
Cuisine
American, Latin, Mexican
Ingredients
11
Hands-On Time
15 minutes
Total Time
20 minutes
Yield
6 to 8 tacos
Servings
3 to 4
Zucchini Rajas Salmon Tacos  | http://saltandwind.com

This weekend Zucchini Rajas Salmon Tacos is where it's at. This a perfect recipe in that they're super easy to make but elegant enough to be from a restaurant. Which is likely because these Zucchini Rajas Salmon Tacos are highly inspired by the Sopa de Crema dish at Taco Maria restaurant. The recipe reflects the restaurant because Taco Maria is pretty unassuming when you first walk in but a few bites and it'll knock your calcetines off (see what I did there?).

If you've spent anytime around here, you know I'm a sucker for salmon -- always in search of the good stuff and love it medium rare. So we've done exactly that except, taking a page from the Taco Maria playbook, paired it with just-cooked zucchini that tastes a lot like raja (because I subbed zucchini for poblanos in my favorite rajas recipe). But enough about the details, stop hanging around here and go get yourself the ingredients to make these Zucchini Rajas Salmon Tacos. Because zucchini season is ending and it'd be a mighty shame if you didn't enjoy these before then.

Ingredients

  • 1 pound salmon fillets
  • 3 tablespoons extra-virgin olive oil

    divided

  • 1/2 teaspoon ground cumin
  • kosher salt and Freshly ground black pepper
  • 1/2 medium red onion

    halved and thinly sliced

  • 8 ounces zucchini

    (about 4) thinly sliced

  • 2 medium garlic cloves

    finely chopped

  • 1 tablespoon finely chopped fresh oregano

    (Mexican oregano if you can find it)

  • 1/4 cup low-sodium vegetable broth, chicken broth, or water
  • 3 tablespoons Crema or sour cream
  • 6 to 8 (5-inch) corn tortillas

Instructions

For the salmon: Season the salmon with 1 tablespoon of the oil, the cumin, and salt and pepper. Heat a large cast iron skillet over medium-high heat until very hot, at least 2 minutes. Add the salmon (it should sizzle loudly when it hits the pan) skin-side down and cook, undisturbed until skin is crisp and brown, about 3 minutes. Flip and cook until fish is cooked 2/3 the way through and just browned on second side. Remove from heat and set aside until ready to use.

For the zucchini rajas: Meanwhile, get the zucchini started by heating the remaining oil in a large frying nonstick pan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, about 5 minutes. Add the zucchini and garlic and cook, stirring occasionally, until zucchini is golden. Add the broth or water and oregano and cook a few more minutes until the zucchini is cooked through (it'll be knife tender) and the liquid has reduced to just coat the pan. Remove from heat, stir in crema or sour cream then taste and adjust seasoning as desired.

Tip

Ok, technically "rajas" means rags and is made with thin strips of poblano chiles. Here we use the same cooking technique and ingredients but use zucchini instead of chiles.

To serve: Use a fork to flake and break the salmon up into chunks. Turn gas to medium-high heat. Carefully cook tortillas over the open flame until charred in a few spots, about 30 seconds per side (be careful not to let tortillas burn.) Top each tortilla with some zucchini and some salmon then serve immediately.

Footnotes

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http://saltandwind.com/recipes/218-zucchini-rajas-salmon-tacos-recipe

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