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+ servings

Villa Rica's Tacos de Salmon

Savor the flavors of the sea with these new Tacos de Salmon from Chef Johnny Hernandez' new restaurant, Villa Rica Mexican Restaurant in San Antonio. Make them with fresh guacamole, lime cabbage slaw and pico de gallo.
Course Appetizers, Entrées
Servings 10 tacos

Ingredients
  

Carnitas

  • 2 lbs. Salmon Fresh- Large Diced
  • 1 tablespoons Salt
  • 1 teaspoon Black Pepper Ground
  • 8 ounces Garlic Fresh
  • 2 ounces Water

Pico de Gallo

  • 8 ounces Tomatoes Deseed, Diced
  • 2 ounces White Onion Minced
  • 2 ounces Jalapeno Deseeded, Minced
  • 2 ounces Cilantro Minced
  • 2 ounces Lime juice Fresh
  • 1 teaspoon salt

Guacamole

  • 4 ounces tomatoes Deseed, Diced
  • 1 ounces White Onion Minced
  • 1 ounces Jalapeno Deseeded, Minced
  • 1 ounces Cilantro Minced
  • 1 ounces Lime juice Fresh
  • 1 ounces Salt
  • 3 each avocados ripe and mashed

Cabbage

  • ½ lbs. Cabbage Red, Shredded
  • 8 ounces Lime juice Fresh
  • 1 tablespoons Salt

Assembly

  • 12 each Corn Tortillas
  • 1 Recipe Guacamole
  • 1 Recipe Salmon Carnitas
  • 1 Recipe Pico de Gallo
  • 1 Recipe Cabbage
  • 2 ounces Cilantro Minced

Instructions
 

Carnitas

  • Begin by cleaning and large dicing the fillet of fish, place in a mixing bowl, reserve.
  • In to a blender add garlic, salt, water and puree until smooth. Pour contents over diced salmon add pepper and mix.
  • In a preheated frying pan add oil leaving 2 inches of space between the top of the pan, begin to fry marinated salmon until crispy. Set aside and reserve for tacos.

Pico De Gallo

  • In a mixing bowl place all ingredients, mix, cover and place in refrigerator.

Guacamole

  • In a mixing bowl place all ingredients, mix, cover and place in refrigerator.

Cabbage

  • In a mixing bowl place all ingredients, mix, cover and place in refrigerator for 1 hour.

Assembly

  • Begin by heating tortillas on a preheated cast iron skillet, set on a serving platter.
  • On to each tortilla layer, guacamole, salmon carnitas, pico de gallo, cabbage and garnish with minced cilantro. Repeat this process as needed to complete the number of tacos desired.

Notes

This recipe is provided courtesy of Chef Johnny Hernandez' Villa Rica Mexican Restaurant.
Keyword Chef Johnny Hernandez, San Antonio
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