By Angela McGowan
This was our weekly taco dinner on Tuesday. I have so much fun experimenting with different kinds of fish tacos. This one was especially good, although a little different than a traditional fish taco.
Yield: Serves 4
Salmon and Asparagus Tacos
Ingredients:
For the salmon
- 4 salmon fillets
- the juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper
For the asparagus
- 1 large bunch of fresh asparagus, woody ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon kosher or sea salt
Additional Ingredients
- chopped spring onion
- corn or flour tortillas
- chopped fresh tomato
- lime wedges
Directions:
1. Preheat oven to 450 degrees. Place salmon fillets on baking dish. Squeeze lime juice over fish and sprinkle seasonings on top of fillets.
2. Combine olive oil and salt with asparagus. Place in a baking dish.
3. Place salmon fillets and asparagus in a 450 degree oven. Bake until fish is firm and asparagus in tender crisp, about 15 – 20 minutes.
4. Arrange fish, asparagus, tomatoes and spring onions in warmed corn tortillas. You can warm tortillas easily in the microwave or on the stove-top, see package directions. Serve with a lime wedge.
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