House Tully: Salmon Tacos

Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer.

Tom Robbins, Jitterbug Perfume.

These tacos were easy to make and absolutely delicious!  I'm a big fan of salmon and fish tacos, so I opted to use salmon as the fish.  If you are not a fan of salmon, a milder fish like Tilapia would also work.

What you need:

• 1lb Wild Alaskan Salmon fillets, skin removed
• 1 tbsp chili powder
• 1 tbsp paprika
• 20 baby bell peppers
• 1 cup non-fat plain greek yogurt
• Salsa (just enough to put on 8 tacos)
• 8 small corn tortillas
• 1 tbsp minced garlic
• 4 tbsp lime juice

To start, oil a baking sheet and spread out your peppers on it, making sure they are lightly oiled, as well. 

Broil on high for about 3 minutes, flip the peppers over, and broil another 3 minutes.  

After the peppers have cooled, slice into strips.

Next, mix together the chili powder and paprika and rub the fish fillets with the mixture.  Broil your fillets on high for 4 minutes on each side, or until your fish is cooked and flaky.  Flake the broiled fish with a fork and put it in a bowl.

Mix together the yogurt, lime juice, and garlic.

Spray a skillet with cooking oil, heat over medium-high heat, and cook your tortillas one by one.  Just cook them long enough on each side to get them lightly charred.

In your corn tortillas, assemble the fish, peppers, yogurt, and salsa.  Any salsa will do, but I used some fantastic Cowboy Caviar from Trader Joe's.

At two tacos each, this will serve four people.  I made some spicy rice to go with it, and it made for a very satisfying dinner!