Fish Tacos
Serves 4 The easiest most delicious tacos! #STARFineFoods Ingredients: 18 oz fresh salmon 1 lime Salt and pepper 8 corn tortillas 2 cups red onion 2 cups carrot For the mayonnaise: 1 medium egg 1 tbsp lemon juice Salt Extra-virgin olive oil Instructions:Season the salmon with lime zest and black pepper. Wrap in aluminum foil and bake for 15 minutes until the fish is tender and flakes with a fork. Set it aside.
To prepare the homemade mayonnaise, crack the egg into a blender and add the salt, lemon juice and half the oil. Blend until the mixture begins to emulsify. With the blender running, slowly pour in the rest of the extra virgin olive oil and blend until the mixture reaches the desired thickness.
To assemble the tacos, first warm the tortillas in a pan for a few minutes. Take them off the heat and fill them with the flaked salmon, along with the julienned onion and carrot. Top off with a dollop of mayonnaise.
Ingredients
- 18 oz fresh salmon
- 1 lime
- Salt and pepper
- 8 corn tortillas
- 2 cups red onion
- 2 cups carrot
- For the mayonnaise:
- 1 medium egg
- 1 tbsp lemon juice
- Salt
- Extra-virgin olive oil
Instructions
Season the salmon with lime zest and black pepper. Wrap in aluminum foil and bake for 15 minutes until the fish is tender and flakes with a fork. Set it aside.
To prepare the homemade mayonnaise, crack the egg into a blender and add the salt, lemon juice and half the oil. Blend until the mixture begins to emulsify. With the blender running, slowly pour in the rest of the extra virgin olive oil and blend until the mixture reaches the desired thickness.
To assemble the tacos, first warm the tortillas in a pan for a few minutes. Take them off the heat and fill them with the flaked salmon, along with the julienned onion and carrot. Top off with a dollop of mayonnaise.
Season the salmon with lime zest and black pepper. Wrap in aluminum foil and bake for 15 minutes until the fish is tender and flakes with a fork. Set it aside.
To prepare the homemade mayonnaise, crack the egg into a blender and add the salt, lemon juice and half the oil. Blend until the mixture begins to emulsify. With the blender running, slowly pour in the rest of the extra virgin olive oil and blend until the mixture reaches the desired thickness.
To assemble the tacos, first warm the tortillas in a pan for a few minutes. Take them off the heat and fill them with the flaked salmon, along with the julienned onion and carrot. Top off with a dollop of mayonnaise.
Total Time: 20 MIN
Serves: 4
