Cinco de Mayo is sadly not a day we celebrate here in South Africa but I really wish we did. I adore Mexican cuisine and flavours. So I acknowledge the day here on Drizzle and Dip and share this delicious recipe for coffee and spiced rub salmon tacos which I developed recently for a Crush Online Magazine article.
Fish tacos are amongst my best and the combination of coffee and spices on grilled salmon is surprisingly delicious. To avoid the fish sticking on the grill, I suggest cooking it under an overhead grill (broiler) or oven roasting it in a very hot oven (200 C). You could also try barbecuing it on a wooden plank.
Flake chunks of the warm salmon and serve these wrapped in flour tacos or tortilla’s with a simple salsa of chopped tomatoes, red onion and finely chopped pickled jalapeno chilli. Or any tomato salsa you prefer. I like to keep it quite simple here as there are a lot of flavours going on. Garnish them with thinly shaved cabbage for crunch, resh lime wedges and coriander for freshness.
Recipe serves 4
- 550g – 650g salmon fillet
- coffee spice rub:
- 2T brown sugar
- 2t ground coffee
- 1t whole peppercorns
- 1/2 t ground cumin
- 1/2t chilli powder
- 3/4t salt
- Place all the ingredients in a spice grinder and pulse until it turns into a fine powder. Be careful not to inhale this when you open the lid.
- Rub both sides of the salmon fillet or fillets, place on a lined oven tray and cook under a hot grill for about 10 – 15 minutes until the flesh is just cooked through and flakes when you pull it apart (time is completely dependent on the thickness of the fish – watch it closely)
- Lightly grill flour tortilla’s or tacos until they just start to brown (or microwave for 10 seconds on high). Serve all the elements separately for people to assemble their own tacos.
Happy Cinco de Mayo if you celebrate and don’t forget to whip up my favourite Mexican cocktail: The Paloma
I look forward to connecting with you again in the future.