serves 4
marinade:
4 Gil’s Gourmet Habanero Spiced Marinated Garlic, sliced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup yellow onion, peeled and minced
1/4 cup Gil’s Gourmet California Extra Virgin Olive Oil
1/2 cup fresh cilantro, chopped
1 lb. salmon fillets
8-12 corn tortillas, reheated
1 cup cherry tomatoes, quartered
1/4 cup red onion, thinly sliced
1/2 cup corn kernels
1/4 cup queso fresco crumbles
1/2 cup fresh cilantro, chopped
1/4 cup crema or sour cream
2 limes, cut into wedges
In a large bowl whisk together marinade ingredients until smooth. Place salmon fillets into a zipper bag and pour in marinade. Close the bag, place on a flat surface in the refrigerator and marinate for 2-4 hours.
Preheat grill to medium high heat. Remove salmon fillets from the marinade and carefully place on the grill. Grill for 6-8 minutes, flipping halfway through, or until fish is thoroughly cooked. Remove from the grill and let rest for 5 minutes before flaking.
Fill tortillas (can be reheated on the grill) with flaked salmon, tomatoes, onions, corn, queso crumbles, cilantro and cream. Serve with lime wedges for a little squeeze of citrus.
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