These super-easy salmon tacos came from a “make it work” weeknight kitchen sweep! If you don’t know what that is, you go to the pantry/fridge/freezer and see what meal you can come up with! A lot of fun creations have come from that game 🙂 Am I the only one that does this?
Ingredients:
Salmon
- 2 lbs Salmon
- 1 Tbs each
- Black Pepper, Cumin, Paprika, Onion Powder, Garlic Powder,
- 1/2 Tbs Season All and Sea Salt
- 1 dash Cayenne Pepper (or more if you like spice)
- 2 Tbs Oil
Cilantro Lime Crema
- 1 Tbs minced garlic
- 4 Tbs fresh cilantro chopped
- 2 Tbs fresh lime juice
- 1 jalapeno, remove the seeds
- Dash of salt
- 1/4 C sour cream
- 1/4 C mayo
Optional Salmon Taco Toppings
- Corn or flour tortillas, Cotija cheese (a secret weapon for tacos), Limes, Red Cabbage, Avocados, Grilled corn, Cilantro, etc.
Directions:
- For the Cilantro Lime Crema, combine all ingredients above and blend until smooth. Chill in the fridge until you are ready to use it. — I usually store this in an airtight container for up to a week but pictured below is a mortar and pestle set
- For the Salmon, combine all seasonings in a small bowl
- Pat your salmon dry and season liberally with the mix above
- Heat a large cast-iron skillet over medium heat- I like the sear that it gives this fish but any skillet will work
- Drizzle with oil and place the salmon in the skillet
- Cook for 2-5 minutes on each side -you know how you like it -I like it to be not only firm by also flaky and easy to remove from the skin
- Use a spatula or fork to flake it and cook for about another minute
- Assemble your tacos any way you like 🙂
We seriously inhaled these tacos and played with a few different toppings! Let me know on social how you like your salmon tacos!!
XOXO, Laya
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