Salmon & BBQ Black Bean Tacos

Salmon & BBQ Black Bean Tacos

Yield: Makes 4 Tacos

Ingredients

    For the beans:
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 15oz can black beans, rinsed and drained
  • 1/3 cup BBQ sauce
  • 1/2 tsp ancho chile powder
  • 1/3 tsp cumin
  • 1/2 tsp salt
  • For the slaw:
  • 1/2 lemon, juiced
  • 1/2 tablespoon Dijon mustard
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 2 cups shredded cabbage
  • 3 scallions, white and green parts, chopped
  • For the taco:
  • 1.5lb salmon filets
  • 1/2 lemon, juiced
  • 4 tortillas
  • 1/2 cup chipotle crema (see recipe below)
  • queso fresco (optional)

Instructions

  1. In a small non-stick skillet, saute the garlic and shallot in a tablespoon of olive oil over medium-low heat until soft. Add the beans, BBQ sauce, and seasonings and cook gently over low heat until the flavors are combined. Keep warm on the stove until the tacos are ready to be served.
  2. Combine the lemon, mustard, oil, sugar, and salt in a mixing bowl. Add the scallions and cabbage and toss to coat. Set aside.
  3. Wrap the tortillas in foil and place in a 350 degree oven to warm.
  4. Wash the salmon filets and pat dry with towels. In a cast-iron skillet, heat a few tablespoons of olive oil until it is smoking a little. To test the oil, flick it with a little bit of water. If it sizzles, the oil is hot enough. Put the filet flesh side down in the hot oil/butter.
  5. When you can see the fish is cooked (opaque) about halfway up and the flesh side has a brownish crust, turn the heat down and flip the fish.
  6. When the fish looks nearly cooked through, spoon some of the lemon juice over it. When the bottom is fully cooked, set aside. Season with salt.
  7. Arrange the taco buffet for your guests: set the warm tortillas on a plate, and serve alongside the beans, slaw, salmon, chipotle crema, and cheese.
http://feedmephoebe.com/2012/02/salmon-bbq-black-bean-tacos/

Chipotle Crema

Ingredients

  • 3 tbsp sour cream
  • 1 small canend chipotle chili, minced
  • ½ tsp adobo sauce from the can
  • pinch of salt
  • hit of lime juice

Instructions

  1. Combine the ingredients for the crema in a small bowl, set aside. This can be done days in advance.
http://feedmephoebe.com/2012/02/salmon-bbq-black-bean-tacos/

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