Cinco De Mayo is just days away and any excuse to have a refreshing margarita and fish tacos is a holiday in my book! Last week, in case you missed it, we gave you a great new starter (Corn Fundido) and cocktail (the Perfect Paloma) for your celebration. In today’s Heinen’s “4PM Panic” post we’re completing the meal with salmon tacos. The zesty mayo we used to make the corn fundido is used here as the fresh crema for our tacos.
- 1 pound skin on, salmon
- 1 medium sweet onion sliced 1/4th”thick
- 1 small red pepper sliced into 1/4th”rings
- 1/4 cup olive oil
- juice of 1 lime
- 1/4 cup freshly squeezed orange juice
- 3 cloves garlic
- 2 green onions
- 1/4 teaspoon paprika
- 1 teaspoon salt + pepper corn or flour tortillas, warmed
- crumbled queso fresco cheese for serving
The festive colors are one of my favorite things about this dish! Isn’t red cabbage just beautiful? It’s the perfect pop of color for your Cinco de Mayo celebrations!
- 1⁄2 cup mayonnaise
- splash lime juice
- 1 teaspoon sugar
- salt and pepper to taste
- 1⁄2 teaspoon chipotle powder
- 1⁄2 teaspoon ancho chili pepper
- 1 cara orange or blood orange
- 1 jalapeño, seeded + chopped
- 1/3 cup cilantro, chopped
- juice of 1 lime
- 1/2 cup red cabbage, shredded
- salt, to taste
- Add the olive oil, lime juice, orange juice, garlic, green onions, paprika, salt and pepper to a blender. Blend until smooth. Place the fish in a 9×13 inch baking dish, pour the marinade over the fish.
- Allow the fish to sit in the marinade while you prepare the rest of the meal, at least 15 minutes. Do not let the fish sit longer than four hours in the marinade.
- To make the slaw/salsa, cut off the peel and the white pith from all around the orange. Working over a small bowl, use the knife to cut between the membranes to release the orange segments into the bowl.
- Squeeze the juice from the membranes into the bowl.
- Cut orange segments into bite size pieces; return to the bowl.
- Add the jalapeño, green onions, cilantro and lime juice. Taste and season with salt.
- To make the mayo, mix together the mayo, lime juice, sugar, chipotle powder, ancho chilly pepper and a pinch of salt and pepper into a medium bowl.
- Cover and place in the fridge until ready to use.
- In a hot grill pan brushed with olive oil add sliced onions and peppers. Grill until slightly scorched on each side. When ready to cook the fish, heat a grill pan or cast iron skillet over medium high heat (may also use an outdoor grill). Once hot, add the fish, skin side down, and sear for 3-4 minutes, brushing the fish with the marinade as it cooks.
- Flip and cook until your desired doneness.
- To serve, dice the fish into pieces. Warm the tortillas and fill with fish. Add in onion and pepper slices. Top with slaw, mayo and shredded red cabbage. Sprinkle with queso fresco cheese if desired.
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.
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Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.