Tuesday, March 2, 2010

Nellie's Tacos (Salmon and Shrimp)

Ok, I could just refer you to Noelle's blog (Salmon Tacos, Shrimp Tacos), but I ate at her house Sunday and these tacos were yummy, so I'm going to share the recipes her too:

Salmon Tacos:
Tortillas (small taco-size)
Salmon (recipe follows)
Creamy Tomatillo Dressing (recipe follows)
Pico De Gallo
Fresh Cilantro

  • 1 1/2 lb Salmon Fillets
  • Lemon Pepper to Taste
  • Garlic Powder to Tast
  • Salt to Taste
  • 1/3 C Soy Sauce
  • 1/3 C Brown Sugar
  • 1/3 C Water
  • 1/4 C Vegetable Oil
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved.  Place fish in a large resealable plastic bag with soy sauce mixture, seal and turn to coat.  Refrigerate for at least 2 hours.
  3. Preheat grill on medium heat.
  4. Lightly oil grill grate.  Place salmon on grill and discard leftover marinade.  Cook salmon for 6 to 8 minutes per side, or until fish flakes easily with a fork.
Creamy Tomatillo Dressing
  • 3 Fresh Tomatillos, peeled, cored, and cut into quarters
  • 1 Pkg Ranch Buttermilk Dressing
  • 3/4 C Mayo
  • 3/4 C Buttermilk
  • 1 C Fresh Cilantro
  • 2 Cloves Garlic
  • 1/4 tsp Crushed Red Pepper
  1. Put all of the ingredients in blender or food processor.  Blend.  Refrigerate at least 1 hour.  Will last in refrigerator for at least 10 days.
Shrimp Tacos
Grilled Garlic & Herb Shrimp
  • 2 Tsp Ground Paprika
  • 2 Tbs Fresh Minced Garlic
  • 2 Tsp Italian Seasoning
  • 2 Tbs Fresh Lemon Juice
  • 1/4 C Olive Oil
  • 1/2 Tsp Ground Black Pepper
  • 2 Tsp Dried Basil
  • 2 Tbs Brown Sugar
  • 2 Lb Medium Shrimp, Peeled & Deveined
  1. Whisk paprika, garlic, italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.  Stir in the shrimp and toss to coat.  Cover and refrigerate at least 2 hours, turning once.
  2. Preheat grill on medium-high heat.  Lightly oil grill grate.
  3. Remove shrimp from marinade, drain excess, and discard leftover marinade.
  4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes.  Serve immediately.
Creamy Chipotle Chile Sauce
  • 1/4 C Mayonaise
  • 1/4 C Sour Cream
  • 2 Tsp Canned Chipotle in Adobo
  • 1 Garlic Clove, Minced
  • 2 Tsp Minced Fresh Cilantro
  • 1 Tsp Lime Juice
  1. Mis all ingredients in a small bowl.  Cover and refrigerate.
Citrus Habanero Salsa
  • 1/2 Habanero Chile 
  • 1/2 Small Red Onion
  • 2-3 Mini Sweet Peppers
  • 1 1/2 C Grape tomatoes
  • 1/2 Can Mandarin Oranges, Drained
  • Handful of Cilantro
  • Juice of 1 Lime
  • Salt to Taste
  1. Pulse chile, onion, and sweet peppers a few times in food processor.
  2. Add tomatoes.  Pulse 1-2 times.
  3. Add cilantro and oranges.  pulse until salsa reaches desired consistency.
  4. Transfer to serving bowl and stir in lime juice.  Salt to taste.

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