Salmon Kale Tacos

Kale

Good ol Kale...

The beloved cousin to Collard Greens makes a lot of appearances in my kitchen. Kale is robust, healthy and marries well with just about anything else in the kitchen. Did I mention that it's really healthy?

I just love a good taco and usually my shells are lined with iceberg lettuce, cheese and tomatoes, but one day I experimented by swapping out my usual ground turkey for Salmon and my usual iceberg lettuce with Kale. The result was unexpectedly delicious and the robust flavor from the Kale and my Siracha Crema made the tacos extra tasty. I love a little extra crunch, so I served them with a side of fresh radishes.

Kale has a rougher grittier texture than other greens, so massaging them with Aioli, Crema, salsa or your favorite condiment helps. My favorite trick is to put the hot salmon on the kale to slightly wilt and soften it. This works out perfectly for tacos because you don't want the kale to be rough and overpower your other ingredients.

Are you ready to try some Salmon Kale Tacos?

Start with fresh wild Salmon

 

lime

 

Curly Kale

Fresh radishes

Sour Cream

 

 

 Mayonnaise

 

Siracha for a little kick

And Corn Tortillas

 

Ingredients

 

1 pound wild salmon

1 Lime juiced with 1 tablespoon lime zest

3 tablespoons Siracha

1 Tablespoon olive oil (approximately)

Pink Himalayan sea salt to taste

2 cups curly Kale

6 corn tortillas

1/2 cup sour cream

1/2 cup mayonnaise

 

Directions 

 

For Salmon

Preheat oven to 425

 

lightly oil a baking sheet with the olive oil. Mix 1 tablespoon of the siracha, and lime juice and pour over salmon. Sprinkle with a little sea salt and broil for about 15-20 minutes. 

 

For Kale 

 

Rinse Kale and cut into thin shreds. 

 

For Shells 

 

For extra crispy shells, fry them in a bit of oil until crispy. For a healthier shell, spray a baking pan with cooking spray and the tortillas and bake in a preheated oven of 425 for 10-15 minutes.

For the Siracha Crema

Mix the sour cream, mayonnaise and remaining Siracha until smooth and well combined. (you can add more Siracha to make it spicier)

 

Assemble the tacos by filling each shell with flaked salmon, kale, and a generous helping of Siracha Crema. Serve each taco with fresh radishes and your favorite side dish

 

Bon Appetit!