Updated Oct 30, 2015 @ 5:30 pm
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Evan Sung

As long as Tuesdays and margaritas remain in existence, so too will tacos (and thank goodness for that). But the standard taco bar—tomatoes, lettuce, a ground meat, shredded cheese—can get old pretty quickly. The solution? Tacos: Recipes and Provocations ($18; by Alex Stupak and Jordana Rothman. Stupak, named one of Food & Wine’s Best New Chefs in 2013 and the owner of N.Y.C.-based Empellón Taqueria and Empellón Cocina, and Rothman, a celebrated food writer, tackle both classic and innovative versions of the Mexican staple in their new book, as well as the perfected method of preparing homemade tortillas. Try out the duo’s “nod to the Jewish delicatessens of lower Manhattan” with the Smoked Salmon Tacos with Salmon Roe Salsa.


Smoked Salmon Tacos with Salmon Roe Salsa

Makes: 12 tacos


For the salmon rose salsa
1 plum tomato, diced small
1 serrano chile, thinly sliced
1⁄2 medium white onion, minced
1 tablespoon fresh lime juice
8 ounces salmon roe

For the filling
One 8-ounce package cream cheese, room temperature
2 tablespoons fresh lime juice
12 ounces thinly sliced smoked salmon

To assemble the tacos
1 small cucumber, thinly sliced
60 cilantro leaves (from about 15 sprigs), roughly chopped
2 limes, each cut into 6 wedges
Corn or flour tortillas


To make the salmon roe salsa

1. In a bowl, combine the plum tomato, serrano chile, onion, 1 tablespoon of lime juice, and salmon roe; stir gently.
2. Transfer to a container and refrigerate until ready to use.

To make the filling

1. In a stand mixer fitted with the paddle attachment, combine the cream cheese and 2 tablespoons of lime juice.
2. Mix until the cream cheese is completely smooth and spreadable. Transfer to a container and set aside until ready to use.
3. Make one batch of tortillas and hold them warm.

To assemble the tacos

1. Lay out the warm tortillas on serving plates. Place a tablespoon of lime cream cheese on each tortilla and spread using the back of a spoon.
2. Evenly distribute the smoked salmon.