You know those days when you're all "Ughhh Austin has the best tacos and I can never compare" and "Why can't I also start my own version of Torchy's Tacos one day" and "I would run a half marathon everyday if I could have tacos right after" and...ok that last one is a lie bc I hope to never run 13 miles at once again after my recent race in Austin, tacos or not, but the rest is true.
I love tacos but don't talk about them much here, since I sometimes feel that mine are so...basic that it's not really worth writing a recipe over (Tell that to this post about tea or the most popular post on this blog about CEREAL !!).
Back to the tacos...most of the ingredients require no cooking or prep, I usually have some accompaniments in the fridge or pantry that I can throw in last minute to add flavor, color, and texture, and somehow it looks and tastes like I spent a long time putting it together when I didn't. It's so easy it's cheating and I feel guilty pretending I'm a "chef" when all I did was make some tacos. Wait this actually sounds exactly like something I should post about...secret's out.
So these tacos... I did a quick bake with sesame oil and spices while I simply removed the other ingredients from the fridge and pantry. I also made a quick green sauce and skipped the cheese. As a veggie alternative, I used the same toppings and sauce but swapped the salmon for cauliflower. I dare say the cauliflower tasted even better than the salmon this time.
For the mains:
- 1/2 head of cauliflower, chopped into bite sized pieces
- 4 1-lb pieces of salmon
- 2 tbsp Sesame oil
- Any assortment of spices: I used cumin, sumac, oregano, salt, pepper, and tandoori masala along with a spanish paprika, cajun seasoning, and "Mural of flavor" from a Penzey's spice box. Really anything will work)
- Flour tortillas
For the toppings:
- 1 8 oz can black beans
- 1 8 oz can sweet corn
- 1/4 head of purple cabbage, sliced
- 1 medium white onion, sliced
- few sprigs of cilantro
For the sauce:
- 1 avocado
- 1/4 cup cilantro, roughly chopped
- 1 serrano green chili
- 4 cloves garlic
- 3 tbsp coconut milk (only bc I had to use this up...can substitute with sour cream)
- Salt and pepper to taste
Preheat oven to 400 F. Toss the cauliflower in a little sesame oil and spices and pop in the oven for 15 minutes. Mix the spices with sesame oil to make a paste, and brush/rub onto both sides of the salmon. Pop this in the oven for 12 ish minutes. While the cauliflower and salmon cook, puree all sauce ingredients in a blender. Add a little water to thin the sauce to the desired consistency. Remove the salmon and cauliflower from the oven. Cut the salmon into bite sized pieces. Lay out all the toppings with the tortillas and create a taco bar. Just like that, dinner is served.