Vancouver Community College Instructor Dave Ryan shares his recipe for salmon tacos. Ryan will be preparing Organic Chinook Tacos at the Surrey Firefighters Ignite a Dream fundraiser.
-Fillet of salmon – cut in finger size pieces (¾” x 4”)
-Marinade: soya sauce, Worcestershire sauce, salt and pepper
Brush salmon pieces with equal parts soya sauce and Worcestershire sauce and season with salt and pepper. Marinate for 30 mins.
-¾ cup pineapple, diced fine
-1 mango, diced fine
-¼ bunch cilantro, chopped coarse
-¼ red pepper, diced fine
-1 green onion, chopped fine
-1 lime, juiced
-salt and pepper to taste
Mix in all ingredients in a bowl gently. Use extra lime juice if mangoes are really sweet.
-¼ white cabbage, shaved thin
-1 carrot, julienne
-Soft flour tortillas (6”)
Grill fish or pan-fry until firm to the touch. Place in centre of soft shell tortilla with cabbage, carrot mix and a spoon of mango salsa.
Makes 12 to 16 Tacos