During the summer months, there’s nothing that I love to eat more than small plates and tiny bites of food. With excessive heat and moments of lethargy from the aforementioned, scarfing down big meals is just not as appealing as it would be during the cooler seasons. No, comfort foods will just have to wait until September!
One of my favorite small plates are fish tacos. There’s a Mexican restaurant in the Northern Liberties section of Philadelphia called El Camino Real that makes a delicious take on this classic dish. As with many of my old favorite foods, I often am looking for alternative ways to make them a tad bit more healthier or suitable to my dietary needs. Here’s a recipe:
Salmon Fish Tacos
1 Cup Brown Rice
½ Cup White Quinoa
Chopped Onions or Leeks
2 Brown Rice Tortillas
½ Tsp Coconut Oil
Soy Honey Sauce:
2 Tbsp tamari sauce or Coconut aminos sauce
2 Tbsp Honey
- First, make the fish taco sauce by blending together the tamari sauce or coconut aminos with the honey (the coconut aminos will make a sweeter sauce overall).
- In a large pot, or using a rice cooker or pressure cooker, make a brown rice and quinoa blend (perform proper soaking measures ahead of time),
- In a medium or large pan, sear the salmon in coconut oil on medium-high heat, cooking for about 3-4 minutes on both sides, or until golden brown on the outside and cooked evenly on the inside.
- In a separate pan, sauté the onions or leeks for a couple minutes to maintain their crisp. Then, add to your cooked rice and quinoa blend.
- In a pan, cook your tortillas on both sides for about a minute on medium-high heat until golden brown, but not crunchy. When the tortillas are cooked, using a knife or pizza cutter, divide into sections to make small triangles or “chips.”
- Divide the cooked salmon into small squares or chunks. On each tortilla, add a few leaves of spinach, a spoonful of the brown rice and quinoa medley, and a couple chunks of salmon. Then, drizzle on each taco the soy honey sauce and serve immediately.
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