It's that time again! Time for another Relleno Taco creation. When I started thinking about more ideas for a relleno tacos, I had just made the Mesquite Grilled Tacos. So I had fish tacos and pico still on my brain. So the idea of using salmon and a tomato caper salsa seemed logical. I knew salmon, capers and shallots were delicious together with cream cheese. And you know chilies and cream cheese are a perfect match. I could not have been happier with the outcome. This one is perfect for summer! Lots of cool and fresh ingredients. It was so good! Sort of a jalapeno popper, lox bagel and taco all wrapped into one. It had the contrast of hot and cold ingredients. It was salty, briny and a little sweet from the salsa. It was also smoky and spicy from the charred poblano. Then there was the cream cheese; it tamed the spice of the chili and added a creamy component. It had just a little bit of everything going for it. I LOVED IT! It may be in my top three of all relleno tacos. I can't wait to make it for a girl's night. The poblano and cream cheese combination is sparking many more delicious ideas. I hope you will give this one a try. Be sure to come back for more relleno taco creations in the future.
Salmon Cream Cheese Relleno Tacos
Serves 2, Make 4 tacos
6 to 8 oz. salmon filet
Drizzle of olive oil
Herb Medley Rub
2 Poblano peppers
4 flour tortillas
4 oz. cream cheese, softened
Tomato Caper Salsa:
1 tomato, diced
1/2 shallot, finely diced
3 tsp. capers
1/2 tsp. white balsamic vinegar
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
1 Tbsp. chopped parsley
Set salmon out on the counter to take the chill off of it. Preheat oven to 475 degrees.
Combine the ingredients for the tomato caper salsa, mix well and set aside.
To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.
To cook the salmon: Grease a baking sheet with a little olive oil or use a sheet of aluminum foil. Place salmon on the baking sheet, drizzle with olive oil. Season salmon with Herb Medley Rub. Bake for 6 minutes, remove from oven and flake with a fork.
To warm tortillas: Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered.
To assemble the tacos: Place a poblano half on each tortilla. Smear a 1 oz. slice of cream cheese on each poblano. Top with a fourth of the flaked salmon, tomato caper salsa and serve.
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