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Salmon Tacos

Stuffed with buttery blackened salmon bites and shredded cabbage then drizzled with a luscious Jalapeño cilantro Crema and crumbled Cotija cheese, our Salmon Tacos are sure to hit the seafood spot.

Ingredients

    • 1 1/2 lbs center-cut salmon filets (you can get a whole side or individual filets just make sure it's center cut)
    • 1/2 tsp paprika
    • 1/2 tsp oregano
    • 1/2 tsp chili powder
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tsp salt, divided
    • 2 tbsp olive oil
    • 1/2 medium avocado
    • 1 jalapeno seeded and veins removed
    • 1/2 cup cilantro
    • 3 tbsp yogurt
    • 1 large garlic clove (no need to chop)
    • 2 tbsp lime juice
    • 3 tbsp water
    • 8 small corn tortillas
    • 2 cups shredded cabbage
    • 1/2 cup crumbled cotija cheese

Directions

  1. Mix the paprika, oregano, chili powder, garlic powder, onion powder and 3/4 tsp salt in a small bowl. Set aside.
  2. Use a sharp knife to dice the salmon into 1/2-1-inch cubes. Pat dry with a paper towel. Sprinkle on all sides with seasoning.
  3. Heat a large (12-inch is what I use) cast iron skillet to a high heat. When the pan is very hot, drizzle with 2 tablespoons of olive oil. Swirl the pan to coat the bottom (cast iron skillet handles get very hot so be careful). Add the salmon in one even layer. Let the salmon cook for 1 minute until crisp and slightly blackened, turn and cook on the other sides. Remove from the pan.
  4. While the salmon cooks, add the avocado, cilantro, garlic, lime juice, jalapeno, water, yogurt, salt and pepper to a regular or mini food processor. Blend until smooth. Season to with salt and pepper.
  5. Place the tortillas in a dish towel. Microwave for 30 seconds to one minute. The tortillas should be warm and pliable. Keep them in the towel until you’re ready to assemble.
  6. Spoon some sauce on the bottom of each tortilla. Top with a handful of cabbage. Nestle 3-4 pieces of salmon on top. Drizzle with a bit more sauce. Sprinkle with cheese.