It’s Cinco de Mayo! Time for margaritas, guacamole, and fish tacos! Here’s a Cinco de Mayo menu plan that will leave you saying “İGracias!”
In an effort to continuously reinvent one of my favorite dishes—fish tacos—I’ve placed them in a soft corn masa sope. I added the first hot-house ripened peppers of the season, marinated and grilled with onions.
Pair this meal with a margarita and some guacamole for the perfect fiesta!
Blackened Salmon Sopes with Grilled Peppers & Onions Recipe
Juice from 1 Meyer Lemon
4 Tablespoons olive oil
4 Tablespoons soy sauce
4 garlic cloves, minced
1 Tablespoon red pepper flakes
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
1 lb wild Alaskan salmon
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
1/2 cup sour cream
1/4 cup mayonnaise
2 Tablespoons salsa
2 teaspoons ground cumin
4-8 fresh sopes (you may substitute corn tortillas)
8 Tablespoons guacamole
Optional garnish: chopped cilantro, shredded cabbage, sliced jalapeño, lime wedges
Farmers’ market ingredients: Meyer lemon, olive oil, garlic, bell pepper, onion
California-made ingredients: sour cream, salsa
Sustainable Seafood Counter: Alaskan wild salmon
Supermarket food (also sold at Co-op): soy sauce, jalapeños, mayo, spices
In a large, flat-bottomed container with a lid, combine lemon juice, olive oil, soy sauce, garlic, red pepper flakes, black pepper, and cumin. Pour about half into a large mixing bowl and set aside. Rest salmon skin-side-up in remaining marinade for about 10-15 minutes.
In the large bowl with the additional marinade, place the sliced peppers and onions. Stir to coat the veggies and set aside to marinate for about 10-15 minutes.
In a small bowl, combine sour cream, mayo, salsa, and cumin. Mix until well blended. Set aside.
Preheat grill to 450 degrees. Place salmon skin-side down on the grill and place the lid on the grill. Cook for 4 to 5 minutes, and then flip fillets over. Grill on second side with cover on grill for 4-5 minutes more, until flesh is flaky through the middle. Meanwhile, in a grill basket, grill the peppers and onions for about 2 minutes then stir and grill 1-2 minutes more.
Gently warm sopes over the grill for about 30 seconds per side.
Add 1-2 tablespoons of the sour cream salsa mixture to the bottom of a sope. Add 1/8 to 1/4 of the grilled salmon meat and top with grilled pepper and onions. Garnish with guacamole, jalapeño, cabbage, and cilantro. Repeat with 3-7 remaining sopes. Serve immediately with lime wedges.
Yield: 4 salmon sopes
Learn more about Alaska Seafood.
Find other tasty fish recipes here.
For more Cinco de Mayo ideas, check these links: