For salsa verde: 6 ounces tomatillos 1 cup cilantro leaves 1 jalapeno pepper, stemmed and seeded Pinch of salt
For tacos: 1-1/2 teaspoons chili powder 1 pound salmon, filets or steaks 1/4 cup tequila 2 teaspoons fresh lime juice Salt Gf whipped cream cheese 8-12 corn tortillas 1 cup thinly sliced red onion 1 cucumber, seeds removed and cut into matchstick strips 1/2 cup fresh cilantro, chopped
Directions
For salsa verde: Remove papery skin from tomatillos; rinse and place in a saucepan. Add water to cover and bring to a boil. Reduce heat and simmer for 5 minutes. Tomatillos should be soft to the touch.
Using a food processor, puree tomatillos, 1/4 cup cooking liquid, cilantro, jalapeno and salt.
For tacos: Heat oven to 350 degrees F.
Rub salmon surfaces with chili powder. Place in a baking dish and sprinkle tequila and lime juice over fish and lightly season with salt.
Bake salmon for about 12 minutes or until white curds begin to form. Remove from oven and let sit.
Break salmon into bite-size pieces, removing any bones.
Over high heat, in a heavy skillet, heat tortillas on both sides until soft.
To assemble tacos: spread each tortilla with cream cheese and place pieces of salmon on each t ortilla. Top with onion slices, cucumber, cilantro, and a dollop of salsa verde. Fold and serve immediately.
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