07.12.2018
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01.10.2018

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Tacos with slightly spicy flaked salmon, crumbled manouri cheese and an amazing salsa with peach and avocado. A touch of the exotic to brighten up even the greyest of days!

Spicy Salmon Tacos with Manouri Cheese and Peach Avocado Salsa www.thefoodiecorner.gr Photo description: Four tacos laying open on a piece of parchment paper. Around them are some lime wedges, some glasses of beer, a bowl of flaked salmon and a bowl of salsa.

My first fish tacos and I’ve falled in love. These are delicious and I can’t wait to try more versions.

Spicy Salmon Tacos with Manouri Cheese and Peach Avocado Salsa www.thefoodiecorner.gr Photo description: A close up of a small wooden bowl filled with salsa. The bowl is on a wooden tray.

I chose salmon because it’s my favourite fish and it’s easily available here in Greece. I even found MSC certified frozen salmon which made me very happy. I’m trying to shop a little more mindfully of late, and I’ll talk about that soon.

Spicy Salmon Tacos with Manouri Cheese and Peach Avocado Salsa www.thefoodiecorner.gr Photo description: A close up of one of the tacos on the wooden tray.

The only sliiiight problem with this post is that – yet again – I’m late, and peaches are almost all gone. This however shouldn’t be a problem if you are reading from the US or England, as I imagine you can get hold of nice peaches all year round. Here it’s not so easy as Greece is still pretty seasonal and you can’t find certain stuff if it’s the wrong time of year. This is a good thing in general, you know, carbon footprint etc… But sometimes you just want a nice peach in autumn.

Spicy Salmon Tacos with Manouri Cheese and Peach Avocado Salsa www.thefoodiecorner.gr Photo description: A close up of one of the tacos laying open on parchment paper. Lettuce, salmon flakes, salsa with peach and avocado, and crumbled manouri cheese are all piled on the taco.

Anyway, this actually gave me an idea, and I think I might try these again only with pears instead of peaches. I have a feeling they will be just as tasty.

Spicy Salmon Tacos with Manouri Cheese and Peach Avocado Salsa www.thefoodiecorner.gr Photo description: A close up of the bowl of salsa, this time shot from a ¾ angle. In the bowl and at the side are some nacho chips. In the top left corner a couple of glasses of beer.

So here they are, spicy salmon tacos with manouri cheese (look it up, apparently it’s available outside Greece!) and peach avocado salsa. The salsa is also very very delicious with nacho chips. Just saying.

Enjoy! And if you make them take a pic and tag #thefoodiecorner on Instagram. I’d love to see them!

Ingredients

For the peach salsa
1 large (approx. 300gr) avocado, chopped fairly small
1 large (approx. 250gr) peach, ripe, chopped fairly small
250gr cherry tomatoes, chopped fairly small
1 small (approx. 30-40gr) red onion, chopped finely
3 Tbs lime juice, freshly squeezed (about 1 lime)
2 tsp spearmint, chopped finely
1/4 tsp salt
1/4 tsp pepper, freshly ground

For the salmon
6 salmon fillets (total 750gr)
2 Tbs olive oil
1 Tbs honey
1 tsp cumin
1 tsp paprika, sweet
1/2 tsp garlic powder
1/4 tsp chilli pepper

To serve
8 tortillas, small
a few lettuce leaves, regular or iceberg
200gr manouri cheese (or you could try a mix of feta and ricotta)
lime wedges

Step 1

Mix all the salsa ingredients in a small bowl and set aside to rest.

Step 2

Preheat the oven grill (broiler) and line a baking tray with tin foil. Pinch the corners of the foil and lift up the sides to create a border which will trap the salmon juices. Lay the fillets on the foil.

Step 3

In a small bowl beat the olive oil, honey and spices until smooth. Use a spoon to spread some of the mixture on the top side of the fillets. Grill for 5-15 minutes on the second rack from the top (see note).

Step 4

After they are done, remove the skin if there is any, and flake the fish with a couple of forks. Drizzle the juices from the foil over the top and mix.

Step 5

To assemble the tacos layer some lettuce leaves, salmon and peach salsa on the tortillas. Crumble the manouri cheese over the top and add a squeeze of lime. Lift the sides of the taco and enjoy with your fingers!

Note: Cooking time for the salmon depends on many factors. Mainly the thickness of the fillet and the overall size, the rack on which it cooks, and whether the fish was originally frozen or fresh. Watch it like a hawk and test it after just 5 minutes. If the flesh flakes easily it’s ready. Don’t overcook as it will go rubbery.

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