For this addition of Taco Tuesday, I am bringing my first set of fish tacos!! While I am not a huge fan of salmon, I loved the flavor of these Glazed Salmon Tacos. The glaze is a spicy-sweet mixture that really helps to offset the fishiness of the salmon.
Fish tacos can really add an interesting dimension to tacos mainly because of the texture. A flaky fish like salmon makes for a nice light taco that can be perfect in the summer months. On the other side of the spectrum are fried fish tacos. These are great as they add a really nice crunchy textural element to the taco which you don’t get as easily from other protein options. Personally, I generally prefer the crispy kind because of the texture.
I do love the glaze on these tacos though. It is another one of Rob’s sauce creations (he is really good at creating flavor combinations) using a lot of classic Mexican flavors. Rob infused the sauce with serrano pepper, orange, and tequila. The end result is a perfectly balanced and could be used on just about any kind of meat.
We topped the tacos with an avocado-mango salsa to really bring home the freshness. This is a really bright salsa option that compliments the glaze flavors, the fatty fish, and adds a little more bite. Similar to the glaze, you could easily use this salsa with almost anything, but I love the combination of mango and fish.
Glazed Salmon Tacos
- 4 Salmon Steaks
- 1 Head Purple Cabbage shaved
- 1 Avocado cut into strips
- 1/2 Red Onion finely diced
- 1 Serrano Pepper finely diced
- 2 Limes zested and juiced
- 6 oz Orange Marmalade
- 2 Tsp Cilantro minced
- 2 oz Tequila
- 1 oz Agave Nectar
- 2 Garlic Cloves crushed
- Avocado Oil for the grill
- Corn Tortillas warmed
- Cotija Cheese crumbled
- Sat & Pepper
- Combine the mango, half the serrano, the zest and juice from one of the limes, half the cilantro, the red onion, and avocado in a bowl.
- Stir together so that the avocado is broken into smaller chunks.
- Combine the marmalade, tequila, agave, garlic, half a limes worth of juice, half the cilantro, and half the serrano in a small sauce pan.
- Bring to a boil over medium heat and then reduce to a simmer for about 20 minutes.
- Heat a grill or grill pan (over high heat) so that it is very hot. Apply a light coating of avocado oil or other high smoke point oil.
- Salt and pepper the salmon and place it on the grill pan meat side down.
- Cook 3-4 minutes so that a crust forms.
- Flip the salmon over to the skin side, cook an additional 3 minutes.
- Brush the glaze on the top side and flip back over for 1 minute. Remove the skin from the back.
- Brush the glaze on to back side, flip, and cook for another 1 minute.
- Flake the salmon into chunks and place on warm tortillas.
- Top with the salsa, cabbage, and cotija cheese.