Like many, I’m always looking for creative food recipes on the internet that are affordable, easy to follow, and just plain old tasty looking. One of my favorite websites to visit for inspiration is BrokeAss Gourmet. Gabi Moskowitz’s blog features some delicious recipes that are always under $20 and take very little effort to make.
Last night, we had a hankering for fish tacos. I remembered seeing an incredible looking fish taco recipe on BrokeAss Gourmet and decided to give it a go!
Gabi’s creation called for the following ingredients:
- 1/2 lb red snapper fillets (2-3 small fillets)
- 1/2 cup i.p.a. beer (I like Big Daddy or Lagunitas)
- 2/3 cup flour plus more for dusting fish
- vegetable oil for frying
- 1 avocado, diced
- 1/2 red onion, diced
- juice of 1/2 lime
- 1 mango, diced
- 2 Roma tomatoes, diced
- 1 small bunch cilantro, chopped
- 1/2 jalapeño, seeded and diced finely
- 6 corn tortillas
- 2 tbsp crumbled cotija cheese
Unfortunately I didn’t have some of the key ingredients, so I decided to use her original recipe as inspiration and create a fish taco recipe of my own.
I substituted the red snapper in this case with a 1-1/2lb slab of fresh Atlantic Salmon (price: $11.10). I also couldn’t find cotija cheese, so I substituted with crumbled Greek feta cheese (price: $2.49/ 4-oz container) and crumbled Gorgonzola cheese (price: $2.49/ 4-oz container).
Next, rather than battering the fish and frying it up as Gabi’s recipe called for, I instead opted for a different method of cooking the salmon. I first heated up about 2 TBS. of olive oil in a large pan. I then placed the slab of salmon into the pan and seasoned it with Chef Paul Prudhomme’s Magic Salmon Seasoning, which I already had in my spice cabinet. You can use a simple combination of salt and pepper and fresh lemon as an alternative to the seasoning mix. I seared the seasoned portion of salmon (skin side down) for about 3-4 minutes on the stove top. I then moved the pan into a pre-heated oven and cooked it for about 10-11 minutes at 380°F.
The result is a perfectly moist salmon fillet ready for a taco party!
While the salmon is cooking in the oven, cut up your avocado, mango, onion, lime, jalapeño, cilantro, tomato and a pinch of salt ( *I added a hefty squeeze of fresh lemon and lime juice to mine). Combine in a large bowl and toss together.
Time to EAT
To assemble the tacos: top each softshell tortilla with a few pieces of seared salmon, a couple of large spoonfuls of the homemade salsa, and a sprinkle of either of the crumbled cheeses over top.
Perfect Wine Pairing
Oregon Pinot Gris. They’re usually very clean, crisp, and possess racy citrus qualities that pair perfectly with these (salmon) fish tacos – and Oregon definitely knows a thing or two about Salmon. Consider trying King Estate Pinot Gris or Willamette Valley Vineyards Pinot Gris.
If you’re looking for a terrific and easy summer meal to feed 4 hungry adults, this one is sure to be a big hit with everyone!