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QUICK HEALTHY TANDOORI SALMON TACOS

Extremely delicious tandoori fish tacos using yogurt and tandoori spices, served with a fresh pico de gallo and a yogurt sauce. 

I wanted to share a very light healthy recipe today.  Adding a fish like Salmon to your weekly menu is a great way to boost essential nutrients. Fish in general has lower calories and saturated fat and cooks very quickly. It’s a good source of protein, fatty acids, essential vitamins and minerals. There is also no need for tenderizing or marinating fish, so that makes it perfect for a quick healthy weeknight meal that is full of flavor.

RECIPE NOTES

FISH: I used salmon because my kids really enjoy the flavor. But use the fish you like. Any white firm fish would be great. Keep in mind that fish usually does not need to be marinated for long. Especially if the marinade has vinegar or citrus it can start to cook the fish. Fish has a tendency of sticking to the pan, if you can use a nonstick pan. 

SPICES: The spice mixture is simple. You can use a preblended tandoori spice mixture of your choice. This recipe is mild, add more chili powder if you would like it spicier. 

TORTILLAS: Use corn or flour tortillas. Warming tortillas in the microwave will give them a chewy texture. Warm in a skillet, using some butter or oil if you like them a little crispy. You can char them a bit on an open flame using kitchen tongs. 

QUICK HEALTHY TANDOORI SALMON TACOS

Servings 6 tacos

Ingredients

  • 1 lb. salmon, cut in 2inch pieces
  • 3-4 garlic cloves, finely minced
  • juice of lemon
  • 2 tbsp. yogurt
  • 1/2 tsp. red chili powder (adjust to taste)
  • 1/2 tsp. kashmiri chili powder (mainly for color, you could use paprika)
  • 1 tsp. cumin powder
  • 1/2 tsp. salt (adjust to taste )
  • 1/4 tsp. turmeric powder
  • oil
  • corn or flour tortillas

PICO DE GALLO

  • 2 medium tomatoes, diced
  • 1/2 medium red onion, diced
  • Juice of 1 lime
  • jalapeno pepper, (diced (optional))
  • salt and pepper to taste
  • fresh chopped cilantro

YOGURT SAUCE

  • 1/2 cup yogurt
  • 1 garlic, finely grated
  • juice of 1/2 lemon
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • some milk to thin out the consistency
  • fresh cilantro

Instructions 

FOR FISH

  • In a medium bowl. Mix all marinade ingredients together, add salmon and coat well. Set aside.
  • Using a non-stick pan, heat 1-2 tbsp. oil and pan sear the fish 2-3 minutes each side in batches. Cover and set aside.

PICO DE GALLO

  • Dice tomatoes, onions and jalapenos by hand or using a food processor. Mix in lime juice, salt and pepper to taste and cilantro. Mix well. Set aside.

YOGURT SAUCE

  • In a small bowl add yogurt. Use a little milk or water to thin out the consistency of the yogurt. Add garlic, lemon juice, salt and pepper and some finely chopped cilantro.

ASSEMBLE THE TACOS

  • Warm up the tortillas in a skillet. Assemble the tacos by layering fish and toppings of the salsa and yogurt. Serve warm.
Author: Shazia
Course: Main
Cuisine: FUSION SOUTH ASIAN/SOUTHWESTERN