Not that I’m surprised, but these are SO GOOD. The flavor is reminiscent of the carnitas, and yet it’s its own thing. Three of the fabulous Beast tortillas (I seriously love these tortillas, whether they’re served plain or fried!), are filled with pork, cotija cheese, and a red cabbage slaw, and topped with both BBQ and fry sauce. They also added a few slices of lime on the side, and a little squeeze of juice adds a lot of flavor! The tacos are just the right amount of spicy, with the right amount of crunch, and the pork is just as good in tacos as it is as carnitas. I wonder if they can find anything else to do with it? If they do, you can be certain I’ll try it!
I love tacos, and I love salmon, but for some reason, I’ve never thought of putting the two together! I happened to watch Ina Garten make salmon tacos on the Food Network earlier this summer, and I knew I’d have to try the recipe. I made some changes to the recipe after the first time we tried them, and I think they’re now one of my favorite dinners…and I finally found a way to prepare salmon that even Bunny and Ladybug enjoy!
2 Tbsp. freshly squeezed lime juice
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
At least an hour before you plan to serve the tacos, prepare slaw. Toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. While the salmon is baking, roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
To serve, place a dollop of the avocado smash on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
Can you believe it’s been almost one year exactly since I last reviewed something from Beast Craft BBQ? It hasn’t been quite that long since I’ve eaten there, but I haven’t seen anything new that’s caught my eye since last January. I recently saw tacos on their menu, though, and I told Ryan that I was pretty sure I needed to try them the next time they were offered, and today was that day!
This was actually one of the “lighter” meals I’ve had from Beast. The pulled pork rib is delicious, but not as fatty as, say, burnt ends, so you don’t feel like you’re eating as much. It is a little drier, due to the aforementioned lack of fat, so you may want to add the sauce that comes on the side. The red cabbage, onions, and homemade salsa gave it a nice fresh taste, and I already knew I liked the Beast tortillas, so that was a welcome part of the meal. And, of course, I had the brussels sprouts on the side, which were as delicious as always!
It was fun trying something new from Beast again, and I’ll keep watching the menu for whatever new items they may come up with!