Somewhere along the way, I got the idea that fish was going to taste completely different than what it does taste like. I always think it should be sweet and buttery - maybe because when people say flaky, I instantly flash to thoughts of croissants.
Either way, I don't like it. Austin, on the other hand, loves it. So, in an effort to be a better girlfriend, I will try it. As long as I don't have to actually cook it, I can usually make it through a few bites. After two or three mouthfuls, I've had all I can handle.
The exception is these fish tacos...I can eat a few of these. I think it's now safe to say that I like all tacos. Probably anything is good on a tortilla right?
SALMON TACOS (vary quantities to serve as many as needed)
salt & pepper
shredded cabbage (or cole slaw mix)
red wine vinegar
1. Preheat a cast iron skillet. While the skillet is heating up, drizzle olive oil over both sides of the salmon. Rub in salt and pepper.
2. Cook salmon for 2 1/2 minutes each side (for salmon about 1 inch thick) - check for doneness.
3. In the same skillet, fry up your corn tortillas on both sides.
4. Top tortillas with salmon, cabbage, and a splash of red wine vinegar. Drizzle with ranch dressing and sriracha. Top with a lime wedge.