Moroccan Salmon Tacos
Equipment
- Baking Tray
- skillet to toast the tortillas
Ingredients
Salmon
- 8-10 small street style flour tortilla gluten free if needed
- 1-1.5 lbs salmon fillets
- 2 tsp ras al hanout spice mix
- 1 tbsp olive oil
Carrot salad
- 1 lb about 3-4 large carrots scrubbed and shredded
- ⅓ cup golden raisins rinsed, also helps them rehydrate
- 10 leaves mint torn if large
- 1 small bunch parsley
- 2 tbsp e.v olive oil
- 1 whole lemon zested and juiced
- sea salt as needed
- black pepper as needed
Herb Sauce
- ½ whole lemon, juice and zested
- ¾ cup plain Greek yogurt or sour cream
- 1 small hass avocado, scooped
- ½ cup cilantro - chopped more to garnish
- 1/2 -1 jalapeno ro as needed
- salt as needed
Pickled onion
- 1 medium red onion sliced
- ½ tsp sea salt
- 2-3 tbsp white vinegar
- 2-3 tbsp water
- 1 tsp honey or sugar
Instructions
- Preheat the oven to 350℉. Mix raw al hangout with olive oil and brush it all over the salmon. Place the samlon on a baling sheet and bake the salmon for 8-10 minutes or until fully cooked. Cooking time may vary due to the thickness of the pieces.
- In a large bowl combine lemon juice, lemon zest, olive oil, raisins, salt, pepper, carrots and combine well. Just before serving add the herbs and mix well.
- Combine all the ingredients for the pickled onions and allow it to rest for 30 minutes.
- In a blender combine all the ingredients for the sauce and blend until smooth and creamy. Taste and adjust as needed. Transfer to a clean jar.
- Dry toast the tortilla until warmed. Place a tablespoon of sauce and spread it a bit. Add some salmon and top with carrot salad, pickled onions and more sauce as needed. Enjoy!
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