FAB RECIPE: CRISPY SALMON TAIL TACOS WITH WHITE NECTARINE & TOMATO SLAW
So heres the thing. I love meat. Like, LOVE. I love meat equally as much as I love false lashes and sequins. Whether it be chicken, fish or pork I want it and in abundance. While on my quest for meat, I came across salmon tails at my local grocery stores fish department. Its literally just the end of the salmon. Just a hunk of salmon. It was like Christmas for me, and ever since Ive discovered them I buy a few and keep them in my freezer for days when Im craving meat.
Of course tacos are always a option and I remembered I had both salmon tails and basa fillets in the freezer. I love basa as a everyday white fish and it really just goes well with everything. If salmon tails aren't available, feel free to use your favorite white fish that will stand up to frying. This recipe has limited amounts because there is no right or wrong way to make tacos or this slaw and lets face it, tacos are always a good idea to eat for dinner amongst fab friends.
Crispy Salmon Tail Tacos with White Nectarine & Tomato Slaw
3 plum tomatoes, chopped and seeds and juice reserved
1 white nectarine, chopped
1/2 jalapeno, minced
1/4 c. shredded red cabbage
tomato seed vinaigrette recipe, HERE
salt and pepper
sugar, a pinch
blended oil flour tortillas
cotija cheese, optional
Remove salmon tails from the bone and season with salt and pepper. In a large sauté pan fill half way with oil and heat over a high flame. Dredge seasoned fish in flour and fry fish until cooked, about 5 minutes. In a medium bowl combine chopped tomatoes, nectarines, minced jalapeno, shredded cabbage and tomato seed vinaigrette. Season slaw with salt, pepper, and sugar to taste. Warm flour tortillas over an open flame. To serve, place fried fish on top of warm flour tortillas and spoon slaw on top. Serve immediately with sliced avocado, lime wedges.