Can a bowling alley meal inspire one of my favorite recipes ever? YES! These Candied Jalapeno Salmon Tacos with Strawberry Avocado Salsa are my new favorite recipe, which was inspired in the least likely of places.
Growing up in the Midwest, food at a bowling alley consisted of chips from a vending machine or, if you were lucky, hot dogs or nachos. But in Texas, everything is bigger – and newer – so we have full-on restaurants in our large complexes. During a recent visit, I ordered fish tacos, and they arrived at the table with a unique topping — strawberries! Interesting, I thought. Then I took a bite. WOW!
Just after hitting my first strike (which was also one of my only strikes), I remembered a new jar of candied jalapenos in my pantry. They were just sitting there, waiting for inspiration. Yes, my food-always-on-the-brain mind works in mysterious (a.k.a. weird) ways, but I don’t mind. It leads to things like my favorite tacos ever (so far) — these candied jalapeno salmon tacos with strawberry avocado salsa. I used my favorite candied jalapenos, called “Li’l Gems” (with good reason), made by Red Kitchen Foods. They’re my favorite, but you can use your favorites in this recipe. Note: this is not a sponsored post.
The combination of flavors may sound odd, but it is divine. During a recent visit home from college, as my daughter inhaled several of these, she agreed!
These salmon tacos are also easy to make and can be whipped together quickly. The salmon takes 10-13 minutes in the oven (depending on how thick the salmon is), and I can chop up the ingredients for the salsa during that time. You can use hard or soft shells, and the organic yellow corn shells I use take only 2 minutes in the oven, baked on the same temperature as the salmon. You can put them in just a couple minutes before the salmon is done or right after.
These salmon tacos are dairy-free, gluten-free and soy-free — and you won’t miss a thing. I promise!
Pin it/save it and make it! And please let me know if you have any questions or comments.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 1 lb fresh salmon (skin on, preferably)
- 1/2 Tbsp olive oil
- 1/3 cup sliced candied jalapenos (reduce to 1/4 if you prefer it less spicy)
- dash of salt and pepper
- 1/2 cup quartered cherry tomatoes
- 1/2 cup diced onions (red, preferably)
- 1 cup sliced strawberries
- 1 large avocado, diced
- 1/2 tsp lemon juice (fresh, preferably)
- 1/8 tsp sea salt
- 1 Tbsp diced candied jalapenos (dice them into really small pieces)
- dash of pepper and garlic powder
- chopped cilantro and lime for garnishing
Ingredients
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- Preheat the oven to 425 degrees F
- Coat the bottom of a cast iron or other pan lightly with olive oil; place the salmon skin side down and drizzle the 1/2 Tbsp of olive oil atop the salmon, add a dash of salt and pepper, then top with the sliced candied jalapenos; roast at 425 for 10-13 minutes or until done (time required will depend on how thick your salmon is plus your oven)
- While the salmon is cooking, make the fresh salsa
- When the salmon is done, put the baked salmon and jalapenos (minus the skin) in a bowl and mix until the salmon is flaked into pieces and the jalapenos are evenly mixed
- Heat soft corn tortillas or crispy corn taco shells per the package's instructions; then fill with the shrimp and top with the salsa; garnish with chopped cilantro and lime. Enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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