Crispy Salmon Tacos

 It's taco Tuesday again!  This time, we're having fish tacos.  Specifically, crispy pan-fried salmon tacos.  I didn't want to deal with a deep fryer or the mess that goes along with that today, so I searched through many recipes until I found one that looked promising!  It was from an Indian food blog, so there are some wonderful Indian spices used in the marinade.  It paired well with a simple cabbage slaw and spicy chipotle crema.

Crispy Salmon Tacos

Ingredients

• 1 lb salmon fillets, cut into strips
• 2 tablespoons vegetable oil
• 1/2 tablespoon grated ginger
• 1/2 tablespoon grated garlic
• 1 tablespoon lemon juice
• Salt to taste
• 1/4 teaspoon turmeric 
• 3/4 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 1/2 tablespoon rice flour
• 1 1/2 tablespoon cornmeal
• 1/4 teaspoon chipotle powder
• 1 chipotle chili pepper in adobo sauce, chopped
• 1/2 - 1 teaspoon additional adobo sauce, to taste
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1/2 lime
• Slaw from the Mojo Chicken
• Tortillas, sliced avocado, and chopped cilantro for serving

1. In a small bowl, combine the ginger, garlic, lemon juice, salt, turmeric, garam masala, ground coriander, and smoked paprika to make a marinade.
2. Pat the salmon dry, then place in the marinade.  If the marinade is too thick, you can add a teaspoon or two of water to loosen it enough to fully cover the fish.  Allow the salmon to marinate for about 20 minutes.
3. In a shallow plate, combine the rice flour, cornmeal, and chipotle powder.  Remove the salmon from the marinade and dredge in the flour mixture.  Set aside on a plate for 10 - 15 minutes, until the flour coating is moist from the marinade.
4. Heat the oil in a cast-iron skillet over medium heat.  Fry the fish pieces until crispy on all sides, working in batches if needed to avoid crowding the pan.  Allow fish to drain briefly on a paper towel when it comes out of the pan.
5. Make the chipotle crema by mixing the chopped chipotle, lime juice, and adobo sauce into the sour cream/Greek yogurt.
6. Build your tacos and enjoy!