Fish Fiesta

Tonight I prepared my all time favourite way to enjoy salmon (or any fish). My fish tacos are perfection in their simplicity. Because there are very few ingredients in this recipe, the quality is so important. This time I used a tail piece of a Sockeye I caught last summer. Vacuum sealed and frozen shortly after being caught means this fish is still fresh and lovely all these months later. I broiled it in the oven for 6 minutes and then finished it on the stove top with a splash of orange juice and a drizzle of hoisin sauce. The taco are filled with fish, fresh chopped tomatoes, cabbage salad and my secret sauce. Cabbage Salad Dressing: 2tbsp oil 2 tbsp white wine vinegar 2 tsp Dijon mustard 1/2 tsp honey salt and pepper to taste. Secret Sauce: plain Greek yogurt sriracha chili sauce to taste Wrap it all up in some fresh flour tortillas and you have an easy, fun and delicious dinner. These are also much healthier than using the ground beef, sour cream, guacamole and cheese that usually accompany tacos in my neck of the woods. I have made this recipe with halibut, cod and snapper as well as all types of Salmon and I have served them to family and friends of all ages and everyone continues to request them.