Salmon Tacos with Grilled Peach Guacamole in 30 minutes…or less

If you want a quick and fresh dinner, this is it!  Make sure you get the freshest fish you can.

Here are a few of the questions I ask the butcher:
1) Did the salmon come in today?  (they always say yes, but I don’t believe them)
2) Was the salmon fresh or frozen?
3) Is the salmon wild or farm raised? (wild is best)
4) Can I smell it?  If I don’t smell anything, I buy it.  If it smells strong and fishy, I pass.

I live in Utah!  I haven’t noticed an ocean nearby, so I have to be picky, picky.  If I’m not picky, I will pay too much for old and dated fish.

For the peach guac you will need:

Grilled Peach Guacamole 
1 large ripe peach, peeled and pitted
2 ripe avocados, pitted and diced
1/2 cup chopped red onion (about 1/4 of a large onion)
2 jalapeno or Serrano peppers, seeded and diced
juice from 1 lime
1 clove garlic, minced
1/2 cup cilantro, chopped
salt and pepper to taste

Lightly oil a grill pan or other grill.  Place peaches cut side down on the hot grill.  Brown on both sides. Remove from heat and set aside to cool.  Place all ingredients in a medium size bowl.  Gently stir and season according to taste.  Serve immediately or press an avocado pit into the guacamole and press a piece of plastic over the guacamole and press against the top of the guac.  This will help in browning.  Makes about 2 cups of guacamole.

Peel peach and remove seed.

Place peach cut side down on hot grill that has been lightly oiled.

Lightly brown peach on both sides.  Remove from grill and allow to cool.

Meanwhile, dice 1/2 cup red onion.

Place in a medium bowl.

Seed and chop two peppers.

Add to red onion.

Slice avocados in half and remove pit.

Using a large spoon, scoop avocado out of the shell.

Dice.

Add to onion and pepper mixture.

Chop grilled peach.

Add to other ingredients.

Squeeze juice from 1 lime.

Mince on clove of garlic.

Chop cilantro.

Gently stir ingredients together.

Season with salt and pepper to taste.

For the Salmon tacos you will need:

Salmon Tacos
2-4 salmon fillets, skin and bones removed
1 dozen corn tortillas
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoons salt
1/2 teaspoon ground coriander
1/4 – 1/2 teaspoon cayenne pepper (depending on spice level wanted)

Mix all spices in a small bowl.  Rub on salmon fillets (top, bottom and sides). Set aside. Lightly oil tortillas.  Place on grill until lightly brown.  Remove from grill.  Place salmon on a hot grill that has been lightly oiled so the salmon doesn’t stick.  Cook for about 4-5 minutes per side.  Remove from grill. Fill with sliced salmon and a big dollop of peach guacamole.

Place the cumin, chili powder, coriander, cayenne and salt in a small bowl.

Mix.

Rub seasoning on salmon fillets. Set aside.

Lightly oil tortillas.

Question:  Why did I choose the only torn and ratty looking tortilla to take photo’s of???

Place on hot griddle until lightly brown.

Remove and cover with a clean cloth until ready to use.

Place salmon fillets on hot, oiled grill.  Cook for about 4-5 minutes per side. I like my salmon cooked more on the rare side.  Once the salmon is removed from the heat, it will continue to cook a bit.  Over cooked fish is dry and brings out the fishy taste.  Trust me…under cook the salmon slightly.

Remove from heat.  Slice salmon and divide among tortillas.  Serve with a big dollop of peach guacamole.

1 large ripe peach, peeled and pitted
2 ripe avocados, pitted and diced
1/2 cup chopped red onion (about 1/4 of a large onion)
2 jalapeno or Serrano peppers, seeded and diced
juice from 1 lime
1 clove garlic, minced
1/2 cup cilantro, chopped
salt and pepper to taste

Lightly oil a grill pan or other grill.  Place peaches cut side down on the hot grill.  Brown on both sides. Remove from heat and set aside to cool.  Place all ingredients in a medium size bowl.  Gently stir and season according to taste.  Serve immediately or press an avocado pit into the guacamole and press a piece of plastic over the guacamole and press against the top of the guac.  This will help in browning while preparing the salmon tacos.  Makes about 2 cups of guacamole.

Salmon Tacos
2-4 salmon fillets, skin and bones removed
1 dozen corn tortillas
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoons salt
1/2 teaspoon ground coriander
1/4 – 1/2 teaspoon cayenne pepper (depending on spice level wanted)

Mix all spices in a small bowl.  Rub on salmon fillets (top, bottom and sides). Set aside. Lightly oil tortillas.  Place on grill until lightly brown.  Remove from grill.  Place salmon on a hot grill that has been lightly oiled so the salmon doesn’t stick.  Cook for about 4-5 minutes per side.  Remove from grill. Fill with sliced salmon and a big dollop of peach guacamole.  Serves 4-6

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