Salmon in the Fish Tacos!?! Salmon!!

Salmon Fish Tacos with Black Bean and Corn Salsa

In a memorable (and hilarious) episode of the animated show, King of the Hill, Hank and his co-worker, Enrique, begin frequenting a local Mexican restaurant. When the neighborhood is suddenly taken over by obnoxious hipsters, things change. High-strung Enrique appeals to Hank, exclaiming in horror, "They put salmon in the fish tacos!!!" I never realized salmon was such a controversial fish. While perhaps, not the most "traditional" choice I rather like a good piece of salmon and I friggin' love tacos. A bag of medium-ground cornmeal, a can of black beans, and a few avocados sitting around in the cupboards began playing upon my foodie imagination and inspired me to do my own Northwest nod to the fish taco.

Ingredients
BLACK BEAN AND CORN SALSA
- 1 14.5 oz. can black beans, drained and rinsed
- 2 ears sweet white corn, kernels scraped off into a bowl and reserved
- 4 Roma tomatoes, seeded and diced
- 1 small red onion, finely diced
- 1-2 jalapeño peppers, seeded and finely diced
- 2 cloves garlic, minced
- 2 Tbsp. minced fresh cilantro
- juice from one lime
- 1 Tbsp. red wine vinegar
- 1 tsp. chipotle chili powder
- 1 tsp. ground cumin
- salt and fresh ground pepper to taste

SALMON FISH TACOS
- 1-1 1/2 lb. salmon fillet
- 1 c. medium ground cornmeal
- vegetable oil for frying
- 2 eggs, beaten
- flour for dredging
- salt and pepper
- small flour tortillas
- sour cream
- guacamole

In a medium bowl, combine ingredients for the salsa, stir gently. Cover with plastic wrap and set aside while preparing the fish tacos. The salsa is great on its own with a handful of tortilla chips! Wrap the flour tortillas in foil and place in the middle rack of a 300˚F oven so that they are warm and ready for topping.

While tortillas are warming, season salmon fillet on both sides with salt and pepper. Slice the salmon crosswise to make about 2-3" strips. Dredge strips, one at a time, in flour then dip in beaten eggs and roll in cornmeal, covering completely. Heat oil in a large skillet over medium-high heat. Working in batches, cook cornmeal covered salmon pieces until they begin to turn golden brown, about 2-3 minutes per side. Remove finished salmon pieces from pan and drain on a paper towel lined plate while frying remaining fish.

Remove tortillas from oven and build fish tacos with a piece of salmon topped with black bean and corn salsa, guacamole, and sour cream. Serve with Coronas and lime! Yum. Fiesta in my mouth.