Make your taco Tuesday special with grilled wild Alaskan salmon that melts in your mouth!
Label: Easy
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients image:
Ingredients:
_TACO_
- 4 sockeye salmon fillets(5-6 ounces each), skin and pin bones removed, cut into 1-2 inch cubes (Product = copper-river-salmon)
- 12 corn of flour tortillas
- 3 tablespoons of vegetable oil
- 2 tablespoons of diced garlic
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon oregano
- 2 teaspoons cumin
- 2 limes, wedged
_AVOCADO CILANTRO AIOLI_
- 1 Avocado
- 1 cup sour cream or greek yogurt
- 1/4 cup cilantro
- Pinch of salt and pepper
- Pinch of cumin
_GARNISH_
- Lime wedges
- Shredded cabbage
- Chopped fresh cilantro and green onions
Instructions:
1. Prepare
Prepare the salmon, removing the skin is optional.
2. Wrap tortillas
Wrap tortillas in foil and put them in the oven at 200 degrees for 10-15 minutes to warm them up.
3. Dressing
Make the Avocado Cilantro Aioli dressing. Simply combine all ingredients in a blender and blend until smooth and set aside.
4. Heat the skillet
Heat the skillet to medium heat and add the vegetable oil, cumin, oregano and stir often.
5. Add Salmon
Once the oil is hot add the salmon to the pan and use a ladle to baste the salmon.
6. Remove
Remove from heat and transfer to plating dish.
7. Assemble
Assemble tacos with salmon, garnishes, and aioli.
8.Tips
You can use this recipe for any kind of fish. For an elevated taco experience at home, choose fresh wild Alaskan salmon, opens in a new tab. Your beer-battered salmon will be crispy outside, moist and buttery inside.
This recipe is perfect for a large family or small party. If you are looking for something more intimate, reduce all the ingredients by half. (If you want something crispy outside yet moist inside, try the beer battered salmon taco recipe, opens in a new tab)
Tutorial: https://www.youtube.com/embed/K4TOrB7at0Y
Related products: copper-river-salmon, alaskan-black-cod
