Recipe makes 4 to 6 portions as a starter dish
1 tsp. Ground Ancho Chile
1/2 tsp. Granulated Garlic
1/2 tsp. Ground Cumin
1/2 tsp. Dried Oregano
1/2 tsp. Fresh Ground Pepper
1 tsp. Kosher Salt
1 Large or 2 small Sweet Onions, thinly sliced
8 oz. Hot Smoked Salmon, skin removed and fish flaked into small pieces
In a large mixing bowl stir together the ancho chile, garlic, paprika, cumin, pepper and salt. Heat a wide sauté pan over medium high heat; when hot add enough grapeseed oil to coat the pan. Add the onion and sauté until golden brown, about 3 to 4 minutes. Stir in the spice mixture and sauté until mixture is fragrant and spices are revived, about 1 minute. Remove the pan from the heat and stir in the smoked salmon.
2 cups Shredded Lettuce or Cabbage
4 ounces Cheddar or Monterey Jack Cheese, shredded
6 inch Flour or Corn Tortillas
Roasted Corn & Cilantro Salsa, recipe below
Spoon about ¼ cup of the salsa into the center of each tortilla, top with a spoon full of the spiced onion and smoked salmon mixture then garnish with the lettuce and cheese. Fold the tortilla over to make tacos and enjoy right away.
Roasted Corn & Cilantro Salsa
2 cups Corn Kernels
1 pound Heirloom Tomatoes, small diced OR a 15 oz. can Crushed Tomatoes
1 Jalapeno, Habenero or Poblano Chile, finely chopped
4 Scallions, finely chopped
½ cup Fresh Cilantro Leaves, chopped
Preheat the oven to 400F convection. Spread the corn our in a single layer on a baking pan and roast in the oven for 10 to 15 minutes until the corn is golden brown and pieces around the edges of the pan are starting to char. Transfer the roasted corn to a mixing bowl. Stir in the remaining ingredients and season the salsa to taste with sea salt.
Salsa can be kept refrigerated for up to 7 days.