Since I moved to San Diego, I have wanted to learn more about local cuisine. San Diego is about 30 min north from Mexico and it is pretty obvious that the Mexican cuisine has a very strong influence on the “San Diegans” culinary habits. Fish tacos are one of the most popular dishes, and it is very easy to find countless varieties of it. Here I want to propose my (first) version of a fish taco where I used thin pita bread instead of the classic corn or wheat taco shells. Yes, pita bread,and it turned out delicious!
Jalapeno Cheddar cheese
Lettuce (or cabbage or both)
Hot and sweet mustard
Limes, salt, black pepper, and Extra Virgin Olive oil
Dress the salmon with some extra virgin olive oil, salt, and pepper and bake in the oven at 375F (180C) for about 15 – 20 min. Time may vary according to how thick the salmon is.
In the meantime, let’s prepare the guacamole.
Empty the avocados, which should be ripe, and mash them with the help of a fork. Chop the onion and the tomatoes finely and add it to the avocados, Add some oil, salt, pepper and squeeze some lime juice on it. Mix it all together. As you can see, I have not specified the quantities because (although I am sure there is an original guacamole recipe somewhere) those really depend on your personal taste. If you like onion, add more of it. You may also want to substitute it with garlic.
By this time, the salmon should be ready. Take it out of the oven and cut it in little pieces so you can better make your tacos Warm up the pita in the oven for about 5 min. Prepare the table with all your ingredients and get ready to build your taco. Here you go!
Enjoy! And stay tuned for the next recipe!