Dinner / February 28, 2023

Quick and Easy Salmon Tacos with Salsa

It's Taco Tuesday! It's meant to be quick, easy, but shouldn't lack flavor. This recipe certainly does not. I typically make salmon once a week. I don't think I need to sell salmon on its health benefits, but just make sure you're using high quality salmon (i.e wild caught). Note, the way a product is raised, cultivated, and treated most certainly has an impact on the quality of the product and in-turn how it effects your body. Poor quality salmon is no different than having food that is "known" as unhealthy. Anyway, pat dry the salmon really well. Get rid of the moisture. Moisture steams food. Dry food sears well which adds to the flavor, also called the maillard reaction (chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor). The cabbage provides some crunch and texture. The greek yogurt provides creaminess. The chili powder provides some heat. The salsa provides freshness and acidity. It's well balanced! That's what makes this "just right!"

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Prep Time 10

Cook Time 7

Total Time 17

Course Dinner

Cuisine Mexican

Servings 4

Equipment

cast iron or heavy bottom pan
spatula
large bowl
2 small bowls
food processor or blender optional

Ingredients

1/2 head organic green cabbage finely chopped
2 organic carrots peeled and cut into small match sticks
2 tbs organic apple cider vinegar
24 oz wild caught salmon
5 oz organic whole milk greek yogurt
1 tsp chili powder
1/2 tsp smoked paprika
14.5 oz can of organic fire roasted romatoes
1/2 cup onion finely chopped
2 garlic cloves minced
1/2 cup cilantro
1 lime zested first and juiced second
kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
fresh cracked black pepper
16 organic yellow corn tortillas
organic olive oil

Instructions

Peel and chop the carrots into small match sticks. Finely chop the cabbage. In a large bowl combine the cabbage, carrots, apple cider vinegar, 1/4 tsp of kosher salt and a few grind of fresh cracked black pepper. Mix to combine. Set aside.
In a small bowl, combine the yogurt, chili powder, and paprika. Mix to combine. Set aside.
Finely dice the onion, mince the garlic, zest and juice a lime. Place in a blender or food processor along with 1/4 tsp of kosher salt and a few grinds of fresh cracked black pepper and pulse a couple of times just to combine and break down the tomatoes. If you don't have one or are trying to make this quickly, you can skip this step and just mix to combine. Set aside.
Pat dry the salmon so it's very dry. Season each piece with 1/8 tsp of kosher salt (on each side) and a few grinds of fresh cracked black pepper. In a large cast iron skillet (or other heavy bottom skillet), heat over medium high heat. Place 2 tbs of olive oil in the pan. Once it's very hot, add the salmon. Cook for 5 minutes undisturbed. Flip and cook for 2 minutes.
Meanwhile, while you're cooking the salmon, if you have a gas stove, on the other burners, toast the tortillas for 30 seconds to a minute on each side directly on the open flame. If you have an electric or induction stove, in a dry pan over low to medium heat place a tortilla, one at a time, and cook for 30 seconds to a minute on each side.
To assemble, use 1 salmon fillet per 4 tacos. Break up and divide the salmon. Add the salmon, cabbage mixture, salsa, yogurt to each taco and enjoy!

Notes

** Amazon Affiliate - I may receive compensation.

Keyword tacos, salmon tacos, salmon

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Quick and Easy Salmon Tacos with Salsa