Did you know that Sacramento boasts the state’s most sustainable fresh seafood counter? The Sacramento Natural Foods Co-op holds several awards for their seafood: In 2011, Greenpeace named it the #1 place in California to buy sustainable seafood, and #2 in the nation. In 2009, Sunset Magazine ranked them one of the top 20 places to buy sustainable seafood.
Super Sustainable Salmon Fish Tacos
Wild Alaskan seafood is commonly featured in the Co-op’s seafood display. If you’re hoping to make a complete sustainable meal, pick up your fish and your fixings for fish tacos in the same place! You can find many of the same items you’ll find at the farmers’ market, yet you can buy them at 8 o’clock on a Thursday night long after the market has closed.
These tacos are made with locally handmade corn tortillas from Mi Abuelita Bonita Tortillas from Sacramento, Rita’s salsa from Humboldt, green onions and limes from my backyard, and fish that’s been marked with a high standard for sustainability. Tacos don’t get much greener than these!
Be forewarned: these tacos have kick. From the green chili in the tortillas to the spicy salsa and sliced jalapeños, these tacos are a definitely four-alarm. If you want them to be tamer, remove the jalapeños and use mild salsa.
Super Sustainable Salmon Fish Tacos
Ingredients:
Juice from 1 lime
2 Tablespoons olive oil
2 Tablespoons soy sauce
2 garlic cloves, minced
1 lb wild Alaskan salmon
8 Tablespoons sour cream
2 Tablespoons Rita’s hot salsa
4 green chili tortillas from Mi Abuelita Bonita Tortillas
1 avocado, sliced
1 jalapeño, sliced
1 cup shredded cabbage
1/4 cup cilantro, chopped
1 green onion, sliced
1 lime, cut in quarter wedges for garnish
Farmers’ Market or Garden fare: lime, olive oil, garlic, tortillas, avocado, cabbage, cilantro
California-made ingredients: sour cream, salsa
Sacramento Co-op Sustainable Seafood Counter: Alaskan wild salmon
Supermarket food (also sold at Co-op): soy sauce, jalapeños
Instructions:
In a large, flat-bottomed container with a lid, combine lime juice, olive oil, soy sauce and garlic. Rest salmon skin-side-up in marinade for about 10-15 minutes.
In a small bowl, combine sour cream and salsa. 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.
Add 1-2 tablespoons of the sour cream salsa mixture to the bottom of a tortilla. Add 1/4 of the grilled salmon meat. Garnish with avocado, jalapeño, cabbage, green onion, and cilantro. Repeat with 3 remaining tacos. Serve immediately with lime wedges.
Yield: 4 sustainable fish tacos
Learn more about Alaska Seafood.
Find other tasty fish recipes here.
