can we just talk about how many times i’ve mooned michigan avenue?
apparently, a lot.
because it happened three times.
there’s this spot on the corner of michigan ave where the lake is just within sight ahead of you that is responsible for chicago being called the windy city. it will marilyn monroe you before you even have a minute to check out the hot guy next to you with great pants.
in the winter, it’s the hell hole. it put the vortex in the polar vortex. you get to the corner and the wind is more painful than watching keeping up with the kardashians. you lose your breath, any exposed skin feels like mini needles are hitting it. and if you miss the light, you’re granted 34 seconds more of the pure hell it ensues.
in the summer though, it is a battle between keeping your liquid cocaine of an iced americano upright, your phone in your hand so you can pretend to be busy in case a coworker finds you on said corner, your heels out of any cracks and divvies, and steering far away from the homeless man that he can’t look up your skirt, and keeping your skirt down.
the americano wins every time. by the 19th time, you just thank you lucky stars you put on cute undergarments, and say you’re welcome to those blessed enough to get a good view.
what does this have to do with salmon tacos? everything. duh. you don’t see the connection?
i love tacos. especially fish tacos. and even more especially, salmon tacos. the flavor is literally bowchickawowwow with a side of umph.
- 2 pieces salmon
- 2 tbl fresh lime juice (1 tbl for salmon seasoning, 1 tbl for guac)
- 1/2 tsp chili powder
- 1/2 tsp ground cumin (half for huac, half for salmon)
- 1/4 tsp ground coriander
- 1/2 tsp minced garlic (half for guac, half for salmon)
- kosher salt and pepper
- 1/4 small red onion, chopped
- 1 avocado, halved and pitted
- 1 earn of corn, cooked and shaven off cob
- 1/2 tomato, seeded and chopped
- 2 tbl cilantro, chopper
- 6-8 corn tortillas
- shredded lettuce
- in a bowl, combine the first 7 ingredients. add salmon, season with salt and pepper and toss to coat.
- in a separate bowl, combine the onion, chile, lime juice and garlic. sprinkle with salt scoop the avocado into the bowl and mash with a fork. Stir in the corn, tomato and cilantro; season.
- heat a large nonstick skillet over medium-high heat. Cook the salmon 4-5 minutes per side until fully cooked
- heat a small skillet over high. add tortilla and cook until blistered in spots, 20 to 30 seconds per side. repeat
- fill the tortillas with the lettuce and fish; top with the guacamole.