Salmon Tacos

by sam10

Prep time: 0:45 Overall time: 0:45

Servings: 4 servings

INGREDIENTS

1 1/2 lbs Boned, skinned salmon fillet
1 C All-purpose flour
3/4 C Beer
1 Large egg
1 Tb Dijon mustard
Vegetable oil for frying
8 Flour tortillas (8in.)
2 C Finely shredded green cabbage

INSTRUCTIONS

Rinse salmon and pat dry; cut the fillet crosswise into 1/2 inch wide strips (cut any longer than 6 inches in half). In a bowl whisk flour, beer, egg, and mustard until well blended.

Pour 1/2 inch oil into a 10-12 inch frying pan over high heat. When surface is rippling, one at a time, dip salmon strips into beer batter, turn to coat all sides, and lay slightly apart in a single layer in hot oil. Cook, turning pieces once with a wide spatula, until batter is golden brown on all sides and salmon is just opaque but still moist looking in center of thickest part (cut to test), about 3 min. total. When all salmon strips are cooked discard oil wipe pan clean with paper towel.

Set frying pan over medium high heat. One at a time lay tortillas in pan and heat turning once about 30 seconds total. Then fill each with an eighth of the salmon and a 1/4 cup shredded cabbage.

CHEF COMMENTS

Serve with lime wedges and a chipotle mayonnaise. Blend 1 cup mayonnaise and 1 or 2 canned chipotle chilies. Also top with a chunkie salsa.

Tagged: maincourses, salmon, seafood add tags

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