I just got back from a week in Hawaii, which was preceded by a longer trip for work and to visit family a couple weeks earlier. I went to the store when I got back on Thursday and stocked up my apartment with pretty much every kind of fresh food imaginable, since I haven’t been home cooking a whole lot and haven’t felt free to just buy whatever I wanted because it would go to waste. So Thursday night, I roasted a couple of salmon fillets with garlic and cilantro, then made a cilantro yogurt sauce to top it off.
Today, I took some of the leftover salmon and made a fish taco. Please excuse the awful photo; my camera battery died this afternoon and I couldn’t find my charger, so I used the camera on my laptop. (Of course, my charger turned up right after I finished lunch. Go figure.)
Fish taco ingredients:
1 soft whole wheat taco
1 large spoonful canned corn
1 large spoonful canned black beans
a piece of salmon a little smaller than the palm of your hand, cooked
a few slices of bell pepper (I used frozen, pre-sliced)
3 heaping spoonfuls of salsa
a few slices of avocado
a few cilantro leaves, chopped
1 1/2 tablespoons cilantro yogurt dressing (see recipe below)
1. Heat up the salmon in the microwave if it just came out of the fridge.
2. Spray a cooking pan and warm it over medium heat. Cook the peppers.
3. Add the beans and corn and stir until they are warmed through.
4. Add salsa and stir until some of the liquid evaporates.
5. Meanwhile, toast the tortilla in a toaster oven until it’s a bit crispy.
6. Layer the bean mixture over half the tortilla.
7. Flake the salmon with a fork and layer it over the bean mixture.
8. Drizzle cilantro yogurt over the top, then layer on chopped cilantro and avocado.
9. Fold over the other half of the taco.
Cilantro yogurt sauce ingredients:
1/4 cup plain, nonfat yogurt
a fistful of cilantro leaves
salt and pepper
(This can be made to taste. For example, since I only had nonfat yogurt and it was kind of thin, I added a bit of cottage cheese as well to thicken it up. I bet it would be good with lime, too, had I had one lying around. Use your instincts.)
1. Blend all ingredients together in a food processor until smooth.
One thing to note, if I haven’t before. When I buy canned corn for things like this (burritos, taco salad, etc), I buy the plain sweet canned corn, not the creamed or the no-salt-added versions. I tried the no-salt-added once because I noticed that the regular kind has sugar added, too, and I figured I’d be healthy. It’s a million times better when you use the sweet corn, though. I allow myself that small indulgence.