Pink Salmon Tacos

If you can make tortillas, why not make them pink? This is Pink month, or breast cancer awareness month, which has always been confusing to me. I never knew where the ribbon came from, but it turns out, it all started with a song. And a very sweet/sad story about a military wife whose husband was kidnapped in Iraq. The song said something about tying a yellow ribbon around the yard, and so the ribbon began. First with AIDS, later with Breast, now with everything. But the pink ribbon really popularized after Self Magazine got in touch with Este Lauder and decided to make it BIG. And not much after, many other companies followed. But apparently, the first Breast Cancer awareness ribbon was actually peach (or salmon) colored. Not a great color to go big on, so pink took over. And now I make pink tortillas filled with salmon to raise your awareness about your friendly round/pointy/flat/beautiful companions. Those babes need to be checked monthly, and that could save your life. So far, it has saved both of my grandmother’s lives, and they’re still here to eat my tacos. So I would follow suit, if I were you, and I will too. These tortillas are colored with beet water (from canned beets), but you can easily just use water, if you have no one to impress.

1 lb salmon fillet
1 Tbsp smoked paprika
1 Tbsp cumin
1 tsp salt
1 tsp pepper
2 tsp red pepper flakes
2 Tbsp olive oil
2 C Masa Harina
1 C water from a can of beets, plus 1/2 cup water
1/2 cup mayo
3 Tbsp chipotle adobo
For the tortillas, mix the masa with the beet water and regular water and knead. Let rest, covered, for an hour. Right before eating, heat a large flat skillet or comal, and make small balls of dough. Flaten them on a tortilla press covered with plastic, or in between two plates. Cook them until browned on both sides. Mix the seasonings and oil for the salmon and cover it with the mix. Heat oven to 375º and place the salmon on a baking sheet. Bake for about 10-15 minutes. Flake and serve. Whisk the mayo with the chipotle to make a chipotle mayo and serve on the side.

Brussel Sprout Slaw:

1 lb Brussel sprouts, shredded
1 Tbsp salt
1 tsp dijon mustard
2 Tbsp mayo
2 Tbsp lemon juice
1/4 C olive oil
pepper
Place the shredded sprouts on a sieve and salt them. Let rest for 30 minutes. Rinse. In a bowl, mix the mayo, juice, and dijon. Slowly and steadily add the oil while whisking to create a sauce. Mix in with the shredded Brussel sprouts and season with pepper and salt if needed. Refrigerate for an hour, or until use.

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