Five-spice salmon tacos with lemon-mint yogurt

Gluten Free, Soy Free

4 Servings, 520 Calories/Serving

25 - 35 Minutes

Get to know the savory-sweet flavors of Chinese five-spice powder in these easy fish tacos. The versatile blend includes star anise and cinnamon, and shows up in everything from rich soups to these quickly seared salmon fillets. Setting out the salmon and toppings taco-bar style allows everyone to garnish theirs as they please.

Ingredients

  • 1 romaine heart
  • 1 or 2 Persian cucumbers
  • 10 Mi Rancho 100% corn tortillas
  • Three 6-ounce skin-on wild Yukon River salmon fillets
  • 2 teaspoons Chinese five-spice powder
  • 2 lemons
  • Fresh cilantro
  • Fresh mint
  • ½ cup Greek yogurt
  • ¼ cup roasted pumpkin seeds
  • ¼ cup pickled jalapeños (optional)

Instructions

1

Start prepping the garnishes

Heat the oven to 200°F.
  • Trim the root end from the romaine heart.
  • Tear the romaine leaves into thin strips.
  • Using a vegetable peeler, peel the cucumbers into thin ribbons.

2

Warm the tortillas

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use.
While the tortillas warm, prepare the salmon.

3

Prep and cook the salmon

  • Pat the salmon dry with a paper towel; season with salt and pepper. Rub the salmon on both sides with the five-spice powder.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Transfer to a plate and, using a fork, flake the salmon into bite-size pieces, discarding the skin if desired.
While the salmon cooks, prepare the remaining garnishes.

4

Prep the remaining garnishes

  • Zest 1 lemon and juice half, keeping the zest and juice separate; cut half into wedges. Cut the remaining lemon into wedges. Set aside the wedges for garnish.
  • Coarsely chop the cilantro.
  • Strip the mint leaves from the stems; coarsely tear the leaves.
In a small bowl, stir together the yogurt, lemon zest, 1 tablespoon lemon juice, 1 tablespoon oil, and mint; season to taste with salt and pepper.

5

Serve

Set out the tortillas, salmon, romaine, cucumbers, lemon wedges, cilantro, lemon-mint yogurt, pumpkin seeds, and pickled jalapeños, if using. Invite everyone to assemble their own tacos.

Chef’s tip If you have time, instead of using the oven, you can warm the tortillas on the stovetop directly over a flame, or in a dry medium frying pan over medium heat, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Kids can!
  • Tear the romaine leaves.
  • Juice the lemon half.
  • Strip and tear the mint leaves.
  • Stir together the lemon-mint yogurt.
  • Set out the taco bar.

Nutrition per serving: Calories: 520, Protein: 40g, Total Fat: 23g, Monounsaturated Fat: 9g, Polyunsaturated Fat: 5g, Saturated Fat: 3g, Cholesterol: 85mg, Carbohydrates: 43g, Fiber: 11g, Sugar: 9g, Added Sugars: 0g, Sodium: 250mg
Contains: fish, milk

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