Salmon Tacos with Avocado Salsa for #FishFridayFoodies
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This month I suggested the topic of Mexican Seafood to the Fish Friday Foodies group and I'm so glad I did - this salmon taco recipe is SO good. The avocado salsa is the cherry on top; everything goes together so well! It's crunchy, creamy, spicy, cool, warm, soft... each bite is a perfect little symphony of textures, flavors, and temperatures. The leftovers were just as good the next day too!
I've become super obsessed with these little Street Tacos especially for seafood tacos - they are the perfect little handheld sized tacos!
Check out all of our Mexican flavor inspired seafood recipes!
- Camarones a la Diabla - Mexican Deviled Shrimp by Food Lust People Love
- Ceviche Naranja by Palatable Pastime
- Crab Cakes with Jalapeño Aioli by Karen's Kitchen Stories
- Mexican Shrimp Casserole by A Day in the Life on the Farm
- Mexican Style Shrimp by Sneha's Recipe
- Prawn Ceviche with Avocados by Culinary Adventures with Camilla
- Salmon Tacos with Avocado Salsa by Making Miracles
12-oz boneless salmon, skinned and sliced into 3 equal portions
1/2 - 1 TBS olive oil
1 TBS olive oil
1 TBS lime juice
1 chipotle pepper in adobo sauce, finely minced
3/4 tsp ground cumin
3/4 tsp onion powder
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp salt, more to taste
1/2 tsp black pepper
2 medium ripe avocados, peeled, cored and diced
1/2 cup chopped tomato
1 TBS minced garlic (jarred)
1 TBS lime juice
1 TBS olive oil
Salt and black pepper, to taste (about 1/4 tsp each)
10-12 "Street Taco" sized tortillas, warmed
2 cups thinly sliced green cabbage
1/2 cup crumbled Cotija cheese
- Combine marinade ingredients in a small bowl and whisk to combine. Lay salmon out on a plate and brush both sides generously with the marinade, using all of it. Set aside to rest for about 10 minutes.
- Preheat a large nonstick skillet over medium to medium-high heat with the 1/2 - 1 TBS olive oil. When hot, cook the salmon about 2-3 minutes per side, until flaky and cooked through. Remove and set on a clean plate or cutting board.
- Meanwhile, combine avocado salsa ingredients in a medium bowl and stir gently to evenly combine - taste and adjust seasonings as desired (if you like raw onion and cilantro definitely add them in)!
- To serve, place about 1 to 1 1/2-oz of the cooked fish in a warmed tortilla, with a small handful of shredded cabbage, a sprinkling of Cotija cheese, and a generous spoonful or two of the salsa.
I have never thought to use salmon for my fish tacos. I don't know why....they look so delcious.ReplyDelete
It was so good together! You could definitely use your favorite white fish / shrimp, etc. in this one too but it's fun to change it up every once in awhile! :)Delete
I've seen the little street taco sized fresh tortillas in my local supermarket but have never bought them. Putting them (and salmon and avocados) on the shopping list! Your little tacos look marvelous, Rebekah!ReplyDelete
I buy those tortillas all of the time! I can't wait to fill them with your delicious shrimp.ReplyDelete
These looks super delicious, wish I could have one of those!ReplyDelete