A Delicious Summery Treat!

And that treat is a taco, and not just any taco. Jess Larson, who's a food blogger herself, stopped by Tonia's Kitchen to talk about her Grilled Salmon Tacos. Jess told Tonia she starts with wild caught Alaskan Salmon, along with a cool, creamy Avocado Crema homemade in a food processor. It's a perfect treat for summer and is a really nice break from the standard barbeque fare!

• 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• kosher salt and ground black pepper, to season
• 2 tablespoons olive oil
• 1 lime, juiced

for the green sauce:

• 1 cup mayonnaise
• ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
• 2 large, juicy limes, juiced (approx. ¼ cup juice)
• 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
• 1 medium jalapeno, deseeded as desired and roughly chopped
• 1 tablespoon grated fresh ginger
• 3 green onions, roughly chopped
• 3 cloves garlic
• kosher salt and ground black pepper, to season
  
  
• Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.

Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top.

Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!

Mexico, By Way of Ireland!

You might not know it, but some of the best Mexican food comes out of Ireland. Belfast, Northern Ireland to be exact. Amy Traverso with Yankee Magazine, and the host of Weekends with Yankee, seen over most PBS New England TV stations, stopped by Tonia's Kitchen to talk about a Seared Scallop Tacos recipe, courtesy the Dos Gatos Restaurant, of the aforementioned Irish city that is the most authentic Mexican dish this side of the Atlantic. It's a fantastic dinner and really gives the Mexican flavor kick!

Ingredients

2 limes
1 European (seedless) cucumber, finely diced
1 small red onion, finely diced
1 large jalapeño, seeded and finely diced
1 tomatillo, finely diced
1/3 cup minced cilantro
½ teaspoon ground cumin
1½ teaspoons Tajín seasoning, plus more for sprinkling

Instructions

First, make the pico de gallo: Zest and juice one of the limes into a medium bowl. Using a knife and working from top to bottom, carefully cut the peel off of the second lime, then cut the flesh segments out, leaving the membranes behind. Chop the lime segments and add to the bowl. Add the cucumber, onion, jalapeño, tomatillo, cilantro, cumin, and Tajín seasoning. Check flavor, then add salt to taste. Set aside.

Fresh Salmon Tacos

As the weather warms up, you might be looking for grilling ideas, and what's better on the grill than a delicious seared salmon! And why not make it a little more special and flavorful. Jess Larson, who's writing the cooking blog, Plays Well With Butter, stopped by Tonia's Kitchen to talk about her recipe for Grilled Salmon Tacos. She says they are full of flavor and spice, and really can make a spring or summertime barbeque or picnic. Jess told Tonia that she likes to use wild-caught Salmon from Alaska, and season it up on the grill!

• 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• kosher salt and ground black pepper, to season
• 2 tablespoons olive oil
• 1 lime, juiced
• For the Green Sauce-

• 1 cup mayonnaise
• ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
• 2 large, juicy limes, juiced (approx. ¼ cup juice)
• 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
• 1 medium jalapeno, deseeded as desired and roughly chopped
• 1 tablespoon grated fresh ginger
• 3 green onions, roughly chopped
• 3 cloves garlic
• kosher salt and ground black pepper, to season
• Optional: Prepare the green sauce: In a food processor, combine all listed ingredients for the sauce. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 2 weeks.
• Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.
• Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top
• Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!
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The Joy of Pomegrantes

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here's no question that a lot of people simply can't figure out the pomegranate. It can be a little intimidating to slice up, and then once you do that, what to do with the arils? But Tara Teaspoon, who's a cookbook author and chef, says you needn't fear the pomegranate, in fact embrace it! Tara stopped by Tonia's Kitchen to talk about how the pomegranate can liven up any dish. She told Tonia about her recipe for Steak and Pomegranate Tacos, and what a departure from the everyday they are!

Tacos

• ⅔ cup pomegranate juice
• 1½ tablespoons fresh lime juice
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 jalapeno (minced)
• ¼ cup chopped cilantro
• 1 teaspoon kosher salt
• 1 pound skirt steak
• 8 Corn tortillas

Toppings

• Pomegranate arils
• Avocado
• Pickled jalapeno
• Sliced radishes
• Cotija cheese
• Red onion
• Cilantro
• Lime Wedges
• Salsa Verde

• Mix pomegranate juice, lime juice, olive oil, garlic, jalapeno, cilantro and salt together in a gallon ziptop bag. Add the skirt steak and marinate for a minimum of 6 hours or overnight.
• Heat a grill or grill pan over high heat. Remove steak from marinade and grill for 3 to 4 minutes per side for medium rare. Remove meat to a cutting board and let rest for 10 minutes.
• Heat tortillas by frying them in a little extra olive oil in a skillet; set aside. Thinly slice steak against the grain, about ⅓ inch thick. Divide slices among the tortillas and top with your preferred mix of toppings.

Tacos For Cinco De Mayo

 

Cinco de Mayo (May the 5th) is right around the coroner, and as always, it's a time for great celebration! Many choose to mark the day with a classic taco, but how to make it right? Let's go to the source...Diva Name is owner of the noted eatery La Mexicana Taco Bar in Fort Lauderdale, Florida. She stopped by Tonia's Kitchen with some ideas on how you can go above and beyond than standard taco and really make those south of the border treats shine! Diva told Tonia about the Birria Taco, which contains several meats including brisket and oxtail. It's essentially a stew taco and it's served with the broth the meats are marinated in. Almost like an au jus taco! Diva promises it's like no other taco you've ever had and adds it will melt in your mouth!

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If You Can't Make it To The Tropics....

   

Then bring the tropics to your kitchen. And while a trip to the Caribbean or even Arizona might help with the bitter chill, that's not always going to happen. But here's something to warm you up! Lee Clayton Roper, who wrote the cookbook Fresh Tastes, stopped by Tonia's Kitchen to talk about her recipe for Chipotle Lime Shrimp Tacos with Tomato Mango Salsa.  How Tropical! Lee told Tonia there's a number of flavors at work here, including a smoky depth that comes from the Chipotle. There's also a number of colors that combine thanks to the Tomato Mango Salsa. It's truly a trip to the tropics on your plate. If this doesn't warm you up, there's a always a trip to Florida.

CHIPOTLE LIME SHRIMP TACOS WITH TOMATO MANGO SALSA  

SERVES: 4  

CHIPOTLE LIME SHRIMP  

1/2 cup extra virgin olive oil  

1/4 cup fresh lime juice  

2 tablespoons chopped fresh cilantro  

2 teaspoons puréed chipotle peppers in adobo sauce  

1 teaspoon ground cumin  

1/2 teaspoon chopped garlic or shallot  

3/4 teaspoon sugar  

1 1/2 pounds large (21 to 30 per pound) shrimp, peeled and deveined  

TOMATO MANGO SALSA  

2 small champagne mangoes or 1 regular mango, peeled, seeded and finely chopped  

2 medium ripe tomatoes, seeded and chopped  

3 tablespoons chopped red onion  

1 (2- to 3-inch) serrano or jalapeño pepper, seeded and chopped  

1 bunch fresh cilantro, chopped  

Dash ground nutmeg
 

Dash ground cinnamon 


Salt, to taste  

Freshly ground black pepper, to taste  

1/4 lime
 

8 (5-inch) flour tortillas, warmed  

Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes.  

To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, cilantro, chipotle peppers, cumin, garlic and sugar until well blended. Taste and adjust seasonings as needed. Set aside.  

Thread about 6 shrimp on each skewer, piercing through the head and the tail of each shrimp so they form a “u” on the skewer. Place them in a large baking dish or rimmed baking sheet (you may need to turn them on their side to fit). Drizzle with the marinade; turn skewers, making sure each shrimp is coated. Set aside for 1 hour.  

To make the salsa: In a medium mixing bowl, combine mangos, tomatoes, red onion, pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top; stir until well blended.  

Preheat grill to high.  

Oil grill rack and grill shrimp skewers, uncovered, for 3 minutes (see Tip). When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don’t burn). Serve with warmed tortillas and the salsa.  

MAKE AHEAD: Marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.