The healthy benefits of fish are well documented, we all know we are supposed to be eating fish a few times a week. But the important thing to remember is that it should be wild fish. When Alaska Seafood contacted me about being part of a blog program to develop some interesting fish tacos recipes I was on board. They sent me a $25 gift card to a local grocery store to help purchase the wild Alaskan seafood and other ingredients.
I found wild caught Alaskan salmon at my Super Target on sale for $8.99 a pound, I figured that would be a good seafood of choice. Add in two kinds of salad toppings, some corn tortillas and spices for the salmon and I was set.
The first salad topping was a Black Bean and Mango Salad
Black Bean and Mango Salad
Prep Time: 15 Minutes
Keywords: salad vegan
Ingredients (Serves 4)
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup diced firm-ripe mango
- 2 Roma tomato (about 1/4 lb.), rinsed, cored, and coarsely chopped
- 1/2 cup each diced orange, yellow or red bell pepper
- 1 minced fresh jalapeño
- 1 tablespoon Italian parsley, chopped
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- Salt and pepper
Instructions
In a large bowl add in beans, tomatoes, peppers, Italian parsley, jalapeno and salt/pepper
Add lime juice and white wine vinegar. Stir to combine.
Serve as a salad, over chicken or fish tacos.
Option two was a broccoli slaw with a apple cider dressing. This was so good on the taco and even better as a side salad the next day.
Broccoli Slaw with Apple Cider Vinaigrette
Prep Time: 10 Minutes
Keywords: salad vegan
Ingredients (Serves 4)
- 1 bag broccoli slaw
- 1/4 cup apple cider vinegar
- 1 tbsp brown sugar
- 3 tbsp olive oil
- 3 tbsp sesame seeds
Instructions
In a small bowl whisk together vinegar, sugar, olive oil and sesame seeds.
Pour broccoli slaw into a bowl and top with dressing. Chill and serve as a salad or on fish tacos or seafood.
I simply baked the salmon in the oven with a bit of cumin, coriander and pepper at 425 for about 20 minutes. It flaked perfectly, made 4 fish tacos for Scott and I and there was even enough leftover for lunch the next day.
I much prefer these kind of fish tacos to the deep fried ones, so many fresh flavors and a quick weeknight dinner.
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