Recipes
Food Handler Classes
Food Manager Classes

Brown Sugar Chili Salmon Tacos

A recipe for tacos with salmon and guacamole

You can find this recipe at El Restaurante

Recipe courtesy of Taco! Taco! Taco! by Sara Haas (Hatherleigh Press; hatherleighpress.com)

Makes 4 servings


The salmon:

1 to 2 t. chili powder

1 T. packed light brown sugar

1 t. ground cumin

2 t. extra-virgin olive oil

¼ t. kosher salt

1 (1-lb.) skin-on, wild salmon fillet


The Guacamole Topping:

1 ripe avocado

2 t. fresh lime juice

¼ t. kosher salt

½ jalapeño, diced

1 scallion, white and light green parts only, thinly sliced

1 T. fresh lime juice


For Serving:

8 (6-inch) corn or flour tortillas, warmed

2 to 3 c. shredded green cabbage


Position the oven rack about 5 to 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. In a small bowl, combine the chili powder, brown sugar, cumin, and oil. Place the salmon on the prepared pan, skin-side down. Sprinkle with salt then place in the oven and broil for 5 minutes. Remove from the oven and spread brown sugar mixture over the salmon, then cook an additional 2 to 3 minutes, or until fish flakes easily with a fork and internal temperature reaches 145°F. While salmon is cooking, prepare the guacamole. Remove the avocado seed and scoop the avocado flesh out of the skin into a medium bowl. Mash with a fork then add the salt, jalapeño, scallion, and lime juice. Stir to combine. Using a fork, break salmon into large pieces. Portion cooked salmon among tortillas and top with guacamole and cabbage.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

Recipes

A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.

Cannabis Handler Classes for Budtenders