Calling All Taco Enthusiasts...

I recently celebrated the greatest national holiday known to man: National Taco Day. A few of my favorite taco enthusiasts and I headed to a delicious authentic Mexican restaurant in town. Unfortunately, not everyone is as #blessed as I am to have scrumptious Mexican food within a two-minute drive from their house. If that's the case for you, never fear. I've got your back.

The taco is an easy and customizable dish, perfect for on-the-run meals. Bren Herrera published an innovative recipe that takes the beloved taco to a whole new level. With both Mexican and Dominican influences, this concoction is one you need to try.

First of all, she uses salmon instead of chick or beef. Then she crafts a coconut milk dressing using ingredients she tried in the Dominican Republic. This special sauce is made up of grated coconut flakes, coconut flan, and a bunch of spices to give it some flavor.

Her recipe serves six but let’s be honest, it’s so good you could probably eat it all yourself.

Ingredients:

Tortillas
12 oz. salmon
3 cups cabbage, shredded
1 cup coconut milk
juice from ½ lime
2 tsp. coriander
½ tsp. smoked paprika
1 tsp. pepper flakes
1 tsp. cumin
½ tsp. sugar
½ tsp. salt
½ tsp. black pepper
1 cup red onion, minced
5 cherry tomatoes, minced
1 small yellow pepper, minced
cilantro

Here’s how she does it:

Preheat the oven to 400F.
Season the salmon with salt, pepper, oregano and fresh squeezed lemon juice. Let the salmon sit in the marinade for an hour.
Move the fish to a large sheet of aluminum foil and drizzle olive oil over it. Cover this with the foil and then transfer it to a baking sheet. Bake it for 30 minutes on 350F. After the time is up, take it out to cool down.
To make the slaw: mix all of the spices and the coconut milk in a large bowl. After that’s all whisked together, toss in cabbage (and salt if you want).
Warm those tortillas in a skillet until it starts to brown; this should take about a minute.
All done. Put it all together and enjoy.