But when it came time to choose a recipe for this month's installment of The Secret Recipe Club, I didn't have anything specific in mind. My blog assignment this month was bcmom's kitchen, a food blog full of quick, easy, delicious recipes. Anna (aka always bcmom) also has a personal blog by the same name where she writes about her two grown kids, her grandson, and her hubby of 28 years. Some of Anna's recipe that caught my eye were her Oatmeal Bread, Soft Raisin Cookies, and Pineapple Coconut Rum French Toast. But what really won me over was her recipe for Chile Lime Salmon Tacos. We all love tacos, the seasoning is similar to my recipe for Pollo a la Plancha (grilled chicken), and it was just the recipe I was looking for to use the salmon my sister-in-law gave me.
We were not disappointed. Just as Anna promises on her bcmom's kitchen blog, the recipe was easy to prepare and absolutely delectable. The salmon was flaky and perfectly seasoned. And the fresh lime juice and the creamy white sauce made with Mexican crema and Valentina hot sauce were the perfect way to finish off the tacos. I know I will be making these again soon, even if I have to personally drive out to the city to buy the frozen salmon.
Spicy Salmon & Spinach Tacos
(recipe adapted from bcmom's kitchen)
- 1/2 cup Mexican crema or sour cream
- 1 tablespoon bottled hot sauce (Valentina or Tapatio)
- 4 frozen salmon fillets, thawed
- Chile powder
- 2 tablespoons olive oil
- 2 cups shredded fresh baby spinach
- 1/2 medium onion, finely chopped
- Fresh cilantro, finely chopped
- Corn tortillas
Combine Mexican crema and hot sauce in a small bowl. Season with salt; set aside. Season salmon fillets with chile powder, salt, and black pepper. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Cover skillet and saute seasoned salmon fillets 3 to 5 minutes per side until fully cooked. Roughly chop the salmon fillets or cut them into thin strips.
Heat the corn tortillas over a comal or skillet until soft and pliable. For each taco stack two tortillas on top of each other. Serve a handful of shredded spinach onto center of each taco, then top with desired amount of cooked salmon. Garnish each taco with a squeeze of lime juice, chopped onion and cilantro. Top with a dollop of the Mexican crema with hot sauce. Enjoy!