. . . something's fishy . . .

. . . if you google "tia rosa's salmon tacos" . . .

. . . this is the image that pops up . . .

. . . which technically appears to be

a salmon taco on the left . . .

. . . and a shrimp taco on the right . . .

. . . sadly ~ no actual photos

of our very own salmon tacos exist . . .

. . . i'm here to report

that you can make

salmon tacos like these at home . . .

{only better!}

. . . don't you just love cooking blogs? . . .

. . . here's what i did . . .

. . . first ~ i invited my siblings and my mom

to celebrate mom's birthday

with dinner at my house . . .

. . . then i went to costco

and bought the biggest piece of salmon

i could find . . .

. . . when my brothers and sister

and mom and i got home

from the temple saturday night ~

i put them all to work . . .

. . . molly and heather seasoned the salmon . . .

{extra virgin olive oil, fresh rosemary, seafood spice rub,

kosher salt, fresh ground black pepper, and lemon slices}

. . . they wrapped it securely

in a double layer of foil . . .

. . . then eric and jeff expertly grilled it ~

about 4-5 minutes per side . . .

. . . we enjoyed our fill along with

wonderful, buttery filet mignon,

pioneer woman's perfect potatoes au gratin

{thank you, lora!}

ina garten's roasted brussels sprouts

{thank you, eric!}

green salad with blush wine vinaigrette,

beautiful fresh fruit,

{thank you, heather!}

garlic bread,

and raspberry cream cake . . .

. . . is your mouth watering yet? . . .

. . . but ~here's the most important part:

i made sure there was

plenty of salmon left over

. . . then yesterday, i googled

"tia rosa's salmon tacos recipe" . . .

. . . many options appeared . . .

. . . here're the three toppings i made

and enjoyed immensely . . .

cabbage slaw

• 2 c finely shredded cabbage
• 1/3 c minced red onion
• 1/4 c seasoned rice vinegar
• 1 T extra virgin olive oil
• 1/4 t kosher salt
• 1/4 t fresh ground black pepper

toss cabbage and onion together.

whisk together oil, vinegar, salt and pepper.

toss with cabbage to coat.

citrus salsa

• 3 medium navel oranges
• 2 medium limes
• 1/4 c cilantro leaves
• 2 serrano chilis
• 2 t seasoned rice vinegar
• 1 t extra virgin olive oil
• pinch kosher salt
• few twists of fresh ground black pepper

remove peel and pith from oranges and limes.

cut sections from between membranes.

chop coarsely.

mince cilantro leaves and serrano chili.

{if you're wimpy, fine. remove the seeds and veins first, but i would never do such a thing!}

lightly toss all ingredients together.

cilantro creme

• 1/2 cup sour cream
• 6 sprigs cilantro
• 2 green onions
• 1 serrano chili
• pinch kosher salt
• few twists of fresh ground black pepper

finely mince cilantro, green onions and chili.

stir all ingredients together.

assembly:

• reheat salmon {in a skillet ~ no big deal}
• warm corn tortillas {in another skillet. fresh ones from pro's ranch market are awesome}
• use two tortillas per taco
• smear a spoonful of cilantro creme down the center of tortillas
• using a fork, flake off a generous portion of salmon
• place it on the cilantro creme
• top with cabbage slaw and citrus salsa
• and snarf

. . . i highly recommend . . .

. . . don't get overwhelmed . . .

. . . after making sure i had

all the required ingredients,

it only took me about thirty minutes

to make these . . .

. . . seriously, the toppings changed this entree

from fish in a tortilla

to absolutely delish in a tortilla . . .