Taco’s are a staple over here. A once a week kind of thing.
Plain and simple ground beef taco’s. The boys love taco’s. Probably because they are just that plain and simple beef, soft or hard taco shells, and a whole lot cheese. Fish tacos however are a different story. Six out of the nine of us despise fish. One of the three that happens to love fish lives in another state. So fish is a very rare occurrence in our house.
I know that it is popular to use fried shrimp in fish taco’s, but I tend to go the unconventional route. It just seems to be how I do things in life. Actually now that I think about it my whole family goes the unconventional route. Seriously, we are so NOT normal. You would probably meet us and then leave with anxiety. I know I would.
Honestly, these tacos are good. The homemade shells are a must! Crunchy and spicy, they are so much better than their fried look a like. Not to mention a whole lot healthier, and with it being the holidays and all, I figured we could use at least on lighter recipe to help balance things out a bit!
The shells are super easy to make. I use this really cool taco shell mold that works like magic. If you do not have one of these (which I realize you most likely do not) you can use this really great method that works just as well!
- For the Shells
- 8 corn tortilla's
- 1/2 teaspoon smoked paprika
- 1/4 garlic powder
- olive oil
- Grilled Salmon
- 1 pound salmon filet
- 1 tablespoon olive oil
- 2-1/4 teaspoons smoked paprika
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons ground dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon dark brown sugar
- 6-8 oz cream cheese, for serving
- 1 cup cheddar cheese, for serving
- 1 avocado, mashed with a pinch of salt and pepper.
Preheat the oven to 450 degrees. MIx the 1/2 teaspoon smoked paprika and the 1/4 teaspoon garlic powder in a small bowl. Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Place tortillas and a taco mold If you have one. if not, Invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas.
Preheat your grill or grill pan to high.
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed.
Rub half the mixture on the salmon and then rub the salmon with olive oil. Rub the rest of the spice mixture and the salmon, pressing it into the fish.
Place the salmon skin side up on the grill. Grill for 3-4 minutes and then flip and grill for another 2 minutes. Allow to cool slightly and then flake with a fork.
To assemble smear a good amount (1-2 Oz) of cream cheese on each taco shell. Layer in the salmon and top with about and 1/8 cup of cheddar cheese.
If desired top with mashed avocado and hot sauce.
If you make this recipe, be sure to tag your photo #halfbakedharvest.