We have a tradition out here in California, a much misunderstood and often maligned tradition. No, not protests or outrageously priced wine. It is the humble fish taco I’m talking about, that most delicious of snacks that so rankles Mexican food purists.
With the Blue Moon fast approaching (August 31), fish tacos are a great end-of-summer way to mix up the seafood portion of a classic full moon meal!
4 blue corn tortillas
2 salmon filets
1 red onion
Place the salmon in a medium-sized frying pan and break up with a spatula. Fry, stirring occasionally and breaking up as much as possible, about 8-10 minutes on medium heat.
Peel the onion and cut into thin strips. Warm the tortillas if desired. Toss the cooked salmon with the fresh-squeezed lime juice.
Place a small handful of lettuce down the center of each tortilla. Spoon the salmon on and top with red onion.