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–+ servings

Villa Rica's Tacos de Salmon

Savor the flavors of the sea with these salmon tacos from Chef Johnny Hernandez of San Antonio. Make them with fresh guacamole, lime cabbage slaw, and pico de gallo.
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Course Appetizers, Entrées
Servings 10 tacos

Ingredients
  

Salmon Carnitas

  • 2 pounds salmon fresh, diced large
  • 1 Tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 8 ounces garlic fresh
  • 2 ounces water

Pico de Gallo

  • 8 ounces tomatoes de-seeded and diced
  • 2 ounces white onion minced
  • 2 ounces jalapeño de-seeded and minced
  • 2 ounces cilantro minced
  • 2 ounces lime juice fresh
  • 1 teaspoon salt

Guacamole

  • 4 ounces tomatoes de-seeded and diced
  • 1 ounce white onion minced
  • 1 ounce jalapeño de-seeded and minced
  • 1 ounce cilantro minced
  • 1 ounce lime juice fresh
  • 1 ounce salt
  • 3 avocados ripe and mashed

Cabbage Slaw

  • ½ pound red cabbage shredded
  • 8 ounces lime juice fresh
  • 1 Tablespoon salt

Assembly

  • 12 corn tortillas
  • 2 ounces cilantro minced

Instructions
 

For the Salmon Carnitas:

  • Begin by cleaning and large-dicing the fillets of fish, place in a mixing bowl, reserve.
  • Into a blender, add garlic, salt, and 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.

For the Pico de Gallo:

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

For the Guacamole:

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

For the Cabbage Slaw:

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

Assembly

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

Notes

Recipe courtesy of Chef Johnny Hernandez of the former Villa Rica Mexican Restaurant in San Antonio.
Keyword Chef Johnny Hernandez, San Antonio
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