Rojo's salmon tacos & portablleo tacos - KMSP-TV

Rojo's salmon tacos & portablleo tacos

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Get this recipe courtesy of Rojo Mexican Bistro. Stop by one of their four locations on Thursday, August 2 to try one of their 15 new tacos for free.

Rojo Salmon
This recipe is for 3 salmon filets of 7oz each

Salmon marinate:
1 Tbls Spanish Paprika
1 Tsp Mexican Oregano
1 Tsp Granular Garlic
¼ Tsp Black Pepper
1 Tsp Salt
¼ Tsp Cumin
½ of lime squeezed
½ cup Olive oil

Rub the salmon with the marinate and let sit in cooler for 15 minutes. Char grill or pan sear salmon and top with pico de gallo.

Pico de Gallo
6oz chopped white onion
10 oz diced tomatoes
2 diced Serrano peppers
2 oz chopped cilantro
2 cloves of garlic, chopped
¼ cup olive oil
1 ½ limes squeezed
Sprinkle of fresh ground pepper and salt

Will make approximately 20 oz
You can dress up your pico de gallo by adding
½ of a diced avocado or 3 oz of diced grilled pineapple.

Portabella tacos
3 large portabella mushrooms
8 oz blanched swiss chard
¼ cup olive oil
1 ½ oz goat cheese
3 garlic cloves, chopped
½ white onion sliced thin
3 tortillas (flour or corn)
3-4 chile chipotle
¼ cup cold water

Clean portabella mushrooms, brush with oil and sprinkle with salt and pepper. Grill and chop the portabella mushrooms.
Heat ¼ cup olive oil in a sauté pan. Add the chopped garlic and onions and caramelize them. Add the swiss chard, season with salt and pepper.
Blend chipotles with ¼ cup of cold water.
Heat the tortillas.

Assemble the taco by layering chipotle sauce then swiss chard and then the portabella mushrooms. Top the tacos with the goat cheese.

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