| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 18g | 3g | 20g |
| sugars | fibre | protein | salt |
| 2g | 5g | 16g | 0.7g |
When I first moved from the lush Rocky Mountains of Colorado to a coastal locality, I wasn’t initially prepared for the culinary shift. However, Smoked Salmon Pipicha Tacos introduced me not just to a new array of flavors but also to a whole new way of experiencing food. The combination of smoky salmon and the citrusy, herbal punch of pipicha leaves quite literally piqued my taste buds in every delightful way.
Why Smoked Salmon Pipicha Tacos Stand Out
What I love most about Smoked Salmon Pipicha Tacos is their sheer versatility and simplicity. The first bite offers an explosion of texture and flavor that could only come from a dish thoughtfully layered with fresh ingredients. Each tortilla cradles an impeccable blend of smoked salmon, red onion, radish, and avocado, while pipicha leaves and cilantro provide a refreshing green burst. It’s the drizzle of lime juice that truly elevates this dish to a culinary masterpiece.
Health aficionados will appreciate the fact that this recipe is not just a feast for the senses but also a boon for one’s well-being. Smoked salmon is rich in omega-3 fatty acids, which are known to improve heart health and reduce inflammation. Adding avocado brings in healthy monounsaturated fats, and cilantro offers a wealth of antioxidants— all contributing to a nutritionally robust dish.
Similar Dishes and Perfect Pairings
These tacos remind me a lot of another favorite, Spicy Shrimp Tacos. Both dishes share an affinity for bright, zesty accompaniments and fresh, high-quality seafood. For a hearty mountain meal vibe, you might also enjoy serving these with a side of Hearty Bean Stew. The warm, savory goodness of the stew perfectly complements the light, refreshing flavors of the tacos.
My partner, Gordon, and I often enjoy these outdoors, sitting by the coast with a chilly breeze sweeping by. It’s a reminder of simpler times we shared in Colorado, yet with a coastal twist. This recipe effortlessly melds our love for seafood with fundamental principles of fresh, flavor-packed preparation. Simple steps, wholesome ingredients, profound satisfaction— that is the magic of Smoked Salmon Pipicha Tacos.
What You’ll Need
- 1 lb smoked salmon, thinly sliced
- 12 small corn tortillas
- 1 cup pipicha leaves, finely chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 avocado, sliced
- 1 jalapeño, thinly sliced (optional)
- Salt and pepper to taste
- Olive oil for drizzling
Method
Step One
Heat a skillet over medium-high heat and warm the corn tortillas for about 30 seconds on each side until they are pliable. Remove and keep them warm by wrapping them in a clean kitchen towel.
Step Two
In a medium bowl, combine the pipicha leaves, red onion, radishes, cilantro, and lime juice. Add salt and pepper to taste, then toss to mix well.
Step Three
To assemble the tacos, lay a few slices of smoked salmon on each tortilla. Top with a generous spoonful of the pipicha mixture.
Step Four
Add a few slices of avocado and jalapeño (if using) to each taco. Drizzle with a bit of olive oil and season with additional salt and pepper if desired.
Step Five
Serve immediately, garnished with extra cilantro and lime wedges if desired.
