Make your home page

Seafood made easy for you by cookbook author Jennifer Bushman

Jennifer Bushman, author of the cookbook “Sea Change,” shares her recipe for Soft Salmon Tacos. She focuses on how easy, fun and accessible dishes are for the entire family.

Tips for Tacos-

Tortillas:  Nothing beats the great flavor and texture of corn and flour tortillas.  These two things are an accompaniment to almost every Mexican meal.  Obviously, it is preferable to buy the tortillas from a Mexican market that makes them fresh daily, but, most people buy their tortillas at the grocery store.  Because they are several days or even weeks old by the time you buy them at a grocery store, you will need some coaching on how to make them the freshest tasting possible.

Frying:  Most tortillas that are used for tacos or in enchiladas are fried.  Tortillas should be fried in Peanut oil at 350 degrees F.  For enchiladas, they are quickly dropped in the oil and then removed.  Then they are placed on paper towels to drain.  Finally, they are rolled with the filling and placed in the sauce.  Traditional tacos are made with a quick frying of the tortilla, (if it is fried at all), and then the soft tortilla is filled.  An American tradition is to fry the tortilla until it is crispy, and then to fill.

Steaming:  I like to use a steamed tortilla.  With very fresh tortillas they will have better flavor steamed, and will save you a lot of fat and calories.  I steam them in the microwave, wrapped in a damp towel, for just a few minutes.  If the tortillas are particularly old, you can add some butter to them to make them pliable.  Traditionally, the tortillas were steamed in a steamer basket over hot water.

Fillings:  These days, fillings come in all shapes and sizes.  Just about any roasted, grilled, or sautéed vegetable or meat can be used as a filling.  Take inspiration from the foods you are already making and make tacos from the leftovers!

Accompaniments:  These include shredded lettuce, chopped tomato, grated cheese, salsa, guacamole, olives and fresh cilantro.

Serves 4
Fish tacos have become all the rage in recent years and are a specialty of the Pacific Coast of California and Mexico.  This is a simple recipe in which all of the components can be made ahead of time and the fish grilled at the last moment.  Crema is a Mexican sour cream available in both Hispanic and many supermarkets.
1/4 cup olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
4 four-ounce fillets of skin off Verlasso fresh salmon
Sea salt and freshly ground black pepper
8 6-inch flour or corn tortillas
Prepare a charcoal fire or preheat a stovetop grill pan.  In a small bowl, combine the olive oil, chile powder and lime juice.  Brush liberally on the fillets and season generously with salt and pepper.  Grill the fish until it is just done.  To serve, place two tortillas stacked on each plate.  Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a tablespoon or so of the cilantro crema.  Fold over and eat with gusto!
Cabbage Slaw:
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Combine all ingredients but the salt and pepper in a bowl.  Gently toss and then season to taste with salt and pepper.  This may be prepared an hour in advance and kept covered and refrigerated.
Citrus Salsa:
3 large navel oranges, peeled and segmented
2 large limes, peeled and segmented and membrane removed
1 teaspoon chopped fresh cilantro
1 teaspoon seeded and minced serrano chile or to taste
2 teaspoons seasoned rice wine vinegar
2 teaspoons olive oil
Kosher salt and freshly ground pepper
Combine the citrus segments in a bowl.  Add all the other ingredients and gently toss to combine.  Season with salt and pepper.
Cilantro Crema:
1/2 cup Crema Mexicana or sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallions, green part only
1 teaspoon seeded and minced serrano chile
Kosher salt and freshly ground black pepper
Combine all the ingredients and season to taste with salt and pepper. This may be prepared a day in advance covered and refrigerated.  Note:  Crema should be consistency of pancake batter.  If too thick thin with a little buttermilk or milk.

For more information visit their website at