I love tacos and salmon. We added some avocado for creamy richness. The
mint and lemon are light and fresh. Radish with greens add a peppery crunch and the chipoltes provide that smokey heat.
Taco size tortillas flour or corn
1 salmon burger (I’d get mine from the trailer next to the Tant’s stand)
1 avocado (not too hard, not too soft)
Tant Hill radishes with tops
Fresh mint leaves, about 36
2 or 3 chipotle peppers in adobo
-clean radishes of dirt cut into quarters pull stems off of leaves
-clean and cut green onions into 1/8 inch slices
-cut avocado into slices and cut lemon wedges
-season salmon with 2 tsp of Cajun spice, 1 tsp sea salt and chopped chipotle pepper
-I heat my tortillas on a cast iron grill pan. You could wrap them in foil and place in oven or just warm them in a hot pan.
-heat large saute pan on medium-high heat add couple of drops oil if it starts to smoke add salmon it should cook we quickly then remove from heat
It doesn’t matter how you build your taco. I will give you one rule— don’t pack it full. It should only be 4 or 5 bites. Fresh food is the best food.
Viva La Radish!!!