Want to take your next taco night to the next level? These Red Beet Salmon Tacos are just the ticket!
Our organic Red Beet Crystals turn simple homemade tortillas into vitamin-and-mineral-rich hot-pink standouts. And we’ve got to taco bout the tangy lemon–garlic salmon and zesty pickled radish fillings. (Yes, there are more taco-night puns to come!) Everything gets sprinkled with a generous topping of cilantro and lime for a bite that’s bold in color, flavor, and nutrition.
Red Beet Crystals: An Easy Way to Enjoy the Benefits of BeetsIn queso you aren’t familiar with our Red Beet Crystals, this superfood supplement packs all the big benefits of this powerhouse vegetable into tiny, tasty, and convenient crystals. Beets are abundant in the nutrients magnesium, potassium, manganese, folate (vitamin B9), vitamin C, and the list goes on. They’re even pretty fantastic sources of iron.
Our crystals are made from the juice of freshly harvested organic red beets and are extracted without the use of any heat, solvents, or chemicals. A one tablespoon serving provides 280 mg of potassium (that’s 6% of your daily recommended intake) plus 0.2 mg of iron. They’re non-GMO, Certified Organic, and vegan, with no artificial additives or preservatives, so you can feel great about using them in the kitchen.
The crystals are naturally sweet and instantly soluble, so they’re ready to be added to soups, smoothies, and everything in between, like these tacos that will guac your world.
Red Beet Salmon Tacos with Pickled Radishes, Lime & CilantroMakes 10-20 tacos
There are several steps to this recipe, but it’s not difficult to make and is well worth the effort. Serve them up for your best Taco Tuesday yet.
Note: Helpful-to-have tools include a mandoline and tortilla press.
• Organic radishes, approximately 20; to add even more color to the recipe, opt for multicolor radish bunches
• 1/2 cup red wine vinegar
• 1 tbsp sugar
• 1 ½ tsp salt
• 1 cup warm waterInstructions:
1. Wash and thinly slice the radishes. A mandoline is a great tool to use here, as it can help you slice the radishes into very thin, almost translucent, consistent slices. But if you don’t have one, you can just carefully slice them with a knife.
2. Place the radishes in a jar.
3. Combine the vinegar, sugar, salt, and warm water in a bowl until the sugar and salt have dissolved.
4. Pour the pickling liquid over the radishes. Let sit for an hour while you make the rest of the meal. After an hour, you can store the pickles in the fridge for up to 3 weeks.
Ingredients for the homemade tortillas:
• Masa harina, such as Maseca corn flour, found at most grocery stores
• Organic Red Beet CrystalsInstructions:
1. Mix flour and water: For 20 tortillas, mix 2 cups of flour with 1 ½ cups of water; for 10 tortillas, mix 1 cup of flour with ¾ cup of water.
2. Dissolve a tablespoon of Red Beet Crystals into a small splash of water and pour into the flour mixture. If you’re making 20 tortillas and you’re looking for a more brilliant color, add more crystals to your liking.
3. Check the consistency of the flour. The dough should absorb all the water and be damp and easy to knead. Knead well using your hands into a large ball of dough with a consistent texture. Have the bag of flour handy to use on your hands to prevent sticking.
4. Preheat a pan/skillet on medium-high heat.
5. Grab a piece of dough and roll it into a ball about the size of a golf ball (1.5-in diameter).
6. Place a plastic bag (a Ziploc cut on both sides works well) evenly on both sides of the tortilla press and place a ball of dough in the center of the press. Carefully press down the ball of dough. Slowly peel the plastic off the top of the tortilla, flip onto your other hand, and peel the other side of plastic off. If you don’t have a tortilla press, you can use a large glass dish and press down evenly.
7. Carefully set the dough in your hot pan. Let fry in total around 1 minute 45 seconds. Make sure to flip it every 30 seconds.
8. Repeat for the rest of the dough. After each tortilla is done frying, set inside a cloth towel to keep warm.
• Fresh salmon fillets
• Olive oil
• Lemon(s), juiced
• Chopped garlic
1. Preheat the oven to 400⁰F or a nonstick pan on medium-high heat.
2. Take fresh salmon fillets (number depends on how many tacos you’re making and how full you want your tacos) and generously salt each side. Add pepper if you like as well.
3. Combine olive oil (enough to coat all fillets) and lemon juice and chopped garlic to taste, along with any other seasonings of your choice; oregano, parsley, and dill would all be great additions. Coat the fillets.
4. Bake on a parchment-lined or greased baking sheet or pan-fry until cooked through, around 7 minutes.
5. Let cool, then roughly pull apart with a fork.
6. Add the pulled salmon to the tortillas and serve with pickled radishes plus a generous helping of chopped cilantro and lime wedges.That's a wrap!
Recipe and photographs courtesy of Amy Ortiz
A superfan of our superfood supplement, Amy Ortiz is a photographer, food blogger, and content creator in Asheville, NC. She enjoys living a simple yet enriching life on a farm, raising a multicultural family, and cooking wholesome and delicious homemade food. Amy is the creator of the Señora Amy Ortiz blog, which features an assortment of authentic recipes from around the world and her own original culinary creations. She is also the creator of Spicy Grandmas—a YouTube Channel series—where she learns to cook from the world's most endearing and daring grandmothers.