Salmon Tacos
Salmon Tacos
This is a great use for salmon if you’re looking for something different to do to your taco. The salmon fillet is marinated in garlic, paprika, lime juice, salt and pepper; only for 15 minutes. Any more time marinating will start to cook the salmon from the acidity of the lime juice. When looking for the right salmon for the tacos, I like to use sustainable farm raised Norwegian salmon. Despite what you hear from the know it alls that have never worked in the food industry a day in their life, there is safe and sustainable farm raised salmon raised in the fjords of Norway. I am a huge fan of the fat content of farm raised fish. It tends to be more moist than wild caught. I always will leave the skin on while cooking. There are a lot of nutrients and omeg 3 fatty acids in the fat between the flesh and the skin. When you remove the skin, you loose this. Yes, I hate on all those people that used to make me skin their fish at work just as much as the people that buy boneless skinless everything. But with that being said, if you want to use wild caught salmon, please do.There are endless options to what you can put on these tacos…except one. No cheese with fish! Got it!
Servings: 8 tacos
Ingredients
- 1 lb salmon fillet skin on
- 4 garic cloves minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 tsp lime juice
- 1 tbsp olive oil
- corn tortillas
Taco Toppings
- cabbage or lettuce shredded
- pickled red onion
- pickled jalapeños
- real mexican sour cream
- cilantro chopped
- avocado sliced
- green onion
- hot sauce of your liking
Instructions
- Marinate the salmon in olive oil, minced garlic, paprika, salt, pepper, and lime juice for 15 minutes.
- Heat up cooking oil in a sauté pan or griddle over medium high heat. Cook the salmon skin side down for 6 minutes.
- Flip the salmon over and cook for another 4-6 minutes.
- Let your salmon fillet rest for 5 to 10 minutes before creating you taco. While your salmon is resting, prepare all the other toppings you plan to use in your taco. I’m using double corn tortillas, along with shredded cabbage, green onion, homemade garlic habanero pickled jalapeños, limes, cilantro, homemade pickled red onion, avocado, and real Mexican sour cream.
- Assemble and devour. I yielded 8 tacos with 1lb of salmon, and they were all generously sized.
