Holy Guac-a-molé!
Scrambled Egg and Roasted Salmon Tacos with Tangy Salsa Verde
35 minutes
Serves 4
DinnerMexicanGluten-freeNut-freeSoy-free
Herb's take
In this Mexican-inspired dinner, salmon teams up with creamy scrambled eggs for a taco that’s part breakfast, all fiesta. You’ll learn why gently roasting is ideal for salmon flaking, and how a punchy salsa verde can wake up your whole plate.
Equipment needed
- Blender or food processor
- Nonstick skillet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Line a small baking sheet with parchment.
- 02Pat the salmon fillet dry and rub all over with 1 tablespoon olive oil, half of the lime zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Place on the prepared sheet.
- 03Roast salmon until just opaque and flakes easily with a fork, about 12–14 minutes. Let rest 5 minutes before flaking into large pieces.
- 04While salmon roasts, add tomatillos, jalapeño, cilantro, onion, garlic, and the remaining 2 tablespoons olive oil to a blender. Squeeze in the juice of half the lime. Add 1/2 teaspoon salt. Blend until mostly smooth but still vibrant and a little chunky.
- 05Taste the salsa verde and adjust with extra lime juice or salt if needed.
- 06Crack eggs into a bowl. Add milk, 1/4 teaspoon salt, and remaining lime zest. Whisk well until fully combined.
- 07Heat butter in a nonstick skillet over medium-low heat. Pour in eggs and gently stir with a rubber spatula, scraping the bottom and sides. Cook until just set but still slightly glossy, about 4 minutes. Remove from heat.
- 08Warm the corn tortillas on a dry skillet or directly over a gas burner for 20–30 seconds per side until pliable and a little charred in spots.
- 09To assemble, divide scrambled eggs and flaked salmon among tortillas. Top generously with salsa verde, diced avocado, and more cilantro leaves. Serve with lime wedges.
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