Fish tacos are all the rage these days. You see them being served up in all the fresh-Mex chains and being passed out of the service windows of food trucks by the hundreds. There’s a good reason for this…fish tacos are fresh, crunchy, and full of flavor.
I created this recipe as my July entry in the Athens Mini Fillo Shells recipe contest on phyllo.com. If you haven’t tried their Fillo Cups, you are missing out. They are tiny, crispy, and handy little pastry delights that are the perfect vessel for all of your favorite appetizers.
I think my tacos are extra special because they make use of colorful ingredients, a bright dressing, and fresh Alaskan Salmon.
These zingy little tacos can be served as an app, or put them with some lime cilantro rice and pinto beans and you’ve got yourself a fresh-Mex dinner the whole family will love.
I can see these on little tray next to my lounge chair on the beach. They’d go lovely with a Corona and some fresh limes.
I have the handy printable recipe below with all the deets for making these tacos, but I’ll briefly run down how easy these are to whip up.
Also, you can link directly to my recipe on phyllo.com here.
All you have to do is take the cups out of the freezer and let them come up to room temp.
Make the dressing by combining all the ingredients in your food processor or blender. Refrigerate it for later.
Mix the marinade ingredients into a shallow dish, place the salmon in the marinade, cover with plastic wrap and let it go in the fridge for about 20 minutes while you heat up the grill. You really shouldn’t marinate fish for long lengths of time like you do beef or chicken-it’ll go all yucky on ya.
I used a ready-made dry mix as part of the marinade for the fish. It’s called Baja Citrus Marinade and it’s found in the spice aisle. It’s by McCormick and is part of their Grill Mates line. You will find it in a black package where you get the brown gravy mix, chili seasonings, and that type of thing. I have never had a problem finding it, but if you do, simply use some salt and pepper along with the citrus juice and oil, and your fish will be plenty tasty.
Take your corn on the cob and rub it with some olive oil. Grill it along with the filet. Remove the corn kernels from the cob and cut the salmon into 15 small chunks.
Take the slaw mix and dice it up-these cups are so tiny that you’ve really got to make sure the ingredients are diced very small.
Fill the cups with some slaw, a couple of pieces of diced tomato. a few corn kernels, and top it with a chunk of the salmon.
Spoon some dressing over the tops and sprinkle on some lime zest, a squeeze of lime juice, and if you like, a little cilantro leaf.
I’d suggest three of these per person for an app, and six for an entree.
Aren’t they just as cute as a dang button?
Note: you will have leftover dressing, so if you like, you can cut the dressing recipe in half. I like to have mine to throw on a salad later in the week. It’s a tasty dressing that just gets better after a few days in the fridge.
Check out the full recipe below.
….Oh and yes, I did win the contest
Thanks so much Athens foods!