Ok, this post is really special. No, seriously guys, I mean it. This is one happy post. I am typing this inside my car to Maroon 5’s “Sugar” in the background as I wait for Gungun outside her swim club. I totally have the groove on in my mind. Yes, this is THE MOMMY LIFE. Whatever little time you get, you make the most of it. You bitch and cry about it but would not trade it for anything else.
Earlier this week, G had her music recital. It was absolutely bittersweet. She missed one small beat and messed things up for probably a couple of seconds. But then the next second, she picked up and went for those high notes with such élan that she left the audience spellbound. For a person like me, deep inside, that small hitch was not easy to accept especially since she has been practicing so hard for quite some time.
But I was ecstatic at the end of it. It could be that her recital was held in a beautiful and quaint neighborhood church, it could be the lasting influence of my catholic convent schooling, it could be that she picked a song which praised the Lord but whatever it was, the ambience that was created there brought me a lot of peace. I am so grateful to her teacher for having instilling in her the grace and confidence to stand up after a fall and hold your head high.
After the performance, she came to me, hugged me and broke down. I was crying too. There was a huge applause for her and later on other parents came up to us and told us how much they loved her performance. It was one extremely proud moment for me. I know I am going to remember this day for a long time.
Now today’s recipe is also special because a leading regional Indian culinary magazine published this. I am extremely grateful to my college friend who introduced me to one of the reporters of the publication. I worked on this recipe, tested and photographed it for them a few months back. I can now put it up on my blog for my readers. And so here it is, my most favorite kind of Mexican dinner. Salmon Tacos with Honey, Sriracha and Lime Aioli. Of course, with all the fixin’s.
Chipotle Smeared Salmon Tacos with Honey Lime Sriracha Aioli
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 10
Print Recipe
Pin RecipeIngredients
For the Salmon
- Salmon Fillet: 11/2 lbs
- Chipotle – 3 tsp
- Dijon Mustard – 1 tbsp
- Cilantro – 2 tbsp
- Olive Oil – 1 tbsp
- Lime Juice – 1 tbsp
- Minced Garlic – 1 tbsp
- Salt – 1 tsp
The Fixin’s
- Corn Tortillas – 10
- Red Cabbage – 1 Cup (Shredded)
- Green Cabbage – 1 Cup (Shredded)
- Tomato – 1/2 cup ( Chopped finely)
- Cilantro – 4 tbsp
- Salt – To taste
- Lime – 1
- Onion – 1, Thinly sliced
- Avocado – 1, Cut into Wedges
- Shredded Cheese – To taste
- Mayonnaise – 1/2 cup
- Sriracha Chili Sauce – To taste
- Honey – 1 tbsp
Instructions
- In a bowl, mix together Dijon mustard, chipotle, olive oil, cilantro, minced garlic, lime juice and salt.
- Marinate the salmon with it and let it rest for at least an hour.
- Pre heat the oven to 350 degrees F.
- Throw in the salmon and bake for 20-25 mins.
- Take out the salmon and let it rest for 10 mins.
- Shred with a fork.
- For the Honey Lime Sriracha Sauce, in a bowl mix together mayonnaise, sriracha sauce, honey, and 1 tsp lime juice. Mix well.
- Now serve the salmon along with the veggies, tortillas and the above sauce. Enjoy!
Nutrition
- Serving Size: 5
- Calories: 1265
- Sugar: 7
- Sodium: 1426
- Fat: 62
- Saturated Fat: 10
- Unsaturated Fat: 37
- Trans Fat: 0
- Carbohydrates: 39
- Protein: 133
- Cholesterol: 330