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There are 2 things I poach frequently: chicken breasts and salmon. Aside from the health/diet factor of reduced fat, I like that both retain moisture and are cooked in a really short time. My general poaching liquid may include any or all of the following: chicken broth, wine, water, olive oil, lemon, garlic and seasonings.
Because I was headed toward a Mexican dinner, I got the idea to steep it in Azteca Fire tea mix. (It seemed like the appropriate blend for Mexican.)
‘Truth in disclosure’ would have me fess up. Tea-poaching added nothing to the ultimate taste. It didn’t hurt; it didn’t help. Perhaps I had the tea for too long. Perhaps it was misguided idea. But I still recommend the salmon tacos + fixings.
Method: Bring tea to a boil, add fish and shut off heat. After a few minutes take out fish, remove skin and flake fish.
The Fixings
Cole Slaw: Grated cabbage, carrots, a few sprigs of cilantro tossed with a dressing of fresh lime juice whisked with honey, chipolte powder and a drizzle of olive oil. Salt + pepper to taste.
Black Bean + Avocado Salsa: Black beans, chopped tomato, chopped scallion, cilantro, cubed avocado, splash of hot sauce, s+p, and dressed with fresh lemon juice.
Assembly: Layer soft tortillas with cole slaw, flaked salmon, black bean + avocado salsa. 
Finishing touch: Dab of sour cream and drizzle of hot sauce.
18 Comments
I don’t think I’ve tried salmon tacos before (apart from the fried fish ones in the States)…they look delish Joan!
Oh wow Joan, You have hit the jackpot with this taco! This is how I can coax the hubby into eating salmon. Of course I’ll have a double order of that fabulous black bean and avocado salsa on mine.
i would dig into these salmon tacos any day! i’m a huge fan of salmon and unfortunately don’t cook enough of it. this is a great idea to eat salmon and other fresh veggies. your coleslaw and avocado salad looks great, too! what a perfect meal.
Great idea to poach the salmon in a tea. I love the idea and I will have to give it a try sometime.
OMG, Joan – I had salmon this evening in a boring salad. If only I had read your post prior to dinner.
What a wonderful idea to poach fish for tacos. Also how can you not win with a black bean avocado salsa? Lovely flavors with the cabbage too!
Fabuloso!
Ciao, Devaki @ weavethousandflavors
I never heard of this tea. The Taco’s look wonderful.
Beautiful and delicious! I have heard of smoking fish with with tea but never poaching with it so I’m glad you fessed up so I won’t take that road!
please make me this… i love the poaching ingredients. un té Mexicano. Que genio.
Ven pa ca!
I love tea poached fruit but have never poached fish etc….hmmm looks yum. Have a blessed Easter
I have salmon that I purchased yesterday for a salad, maybe I need to rethink my choice:D
This dish has my name all over it. I love everything about it – the salmon, the black beans, the avocado. I’m also going to try your slaw with other sandwiches. I’m always on the look-out for slaw without mayonnaise, although I love it that way too.
Hope you have a wonderful weekend.
Sam
I wasn’t sure what to have for dinner tonight. I’m off to buy salmon, black beans, etc. Thanks!
I’m not so interested in the tea, it’s all those fabulous condiments that get me excited! Delicioso.
LL
the avocado salad looks amazing Joan. Hope you have a happy Easter.
I made Salmon tacos last week and they were delicious! I love the avocado and black bean salad.
salmon tacos look so delicious! your pics have inspired me now to cook some tacos tonight.
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