Spicy Salmon Tacos
Topped with cilantro slaw, crispy fish, rich avocado yogurt and finished with a charred flour tortilla, this taco will liven up any dinner table.
- Prepare avocado yogurt: In a small bowl, mash avocado with yogurt and lime juice until smooth. Season with salt and pepper. Keep chilled until ready to serve.
- Prepare coleslaw: In a medium bowl, toss lime juice, olive oil, cilantro and coleslaw mix. Season with salt and pepper. Keep chilled until ready to serve.
- Fill a large, heavy-bottomed Dutch oven halfway full with vegetable oil. Set over medium-high heat. Allow temperature to come up to 350° while you prepare the batter.
- In a medium bowl, whisk together 3 cups flour, spices, hot sauce and beer. Fill another medium bowl with 1 cup flour, seasoned with a good pinch of salt and cayenne.
- Pat salmon dry with paper towels. Prepare dredge station by laying out salmon, seasoned flour, beer batter and a parchment-lined sheet pan to place battered fish.
- Working in an assembly line, dredge fish first in seasoned flour and finally in beer batter. Shake off excess batter. Repeat with all of the salmon.
- Prepare a sheet pan with a few layers of paper towels. Fry salmon in batches, being mindful not to overcrowd the pot, until nice and golden—about 8 minutes total. Use a spider or slotted spoon to break up and turn the fish occasionally.
- Transfer fried fish to prepared pan to absorb excess oil. Season with salt. Keep warm in oven set to lowest temperature. Bring oil back up to 350° before frying the next batch.
- To serve, warm tortillas in a hot cast iron skillet till bubbly and charred, about 15 seconds per side, or lightly blister over a gas flame. Spread a spoonful of avocado yogurt on warm tortillas. Add salmon and top with slaw, queso fresco, radish and hot sauce.
Recipe and image courtesy of @ashcuoco.