Easy Salmon Tacos
This easy salmon taco recipe is perfect for summer. It’s quick to make and isn’t heavy, so perfect for those like me who have been busy this summer. Is it me, or has this summer been hot?! When it gets too hot outside, regardless what the air condition is set to, I don’t like to eat big or heavy meals. It’s mostly shakes, cereal, ice cream and salads. Hmm, at least some of those sounded healthy. I’m sure I still bring in the same amount of calories each day that I did in winter but just smaller and more frequent meals I suppose. I say this only because I have not lost any weight whatsoever in the last year!
Something about summer also brings out my Caribbean side. Lots of seafood, all.the.time. I can’t get enough! Bring on the coconut shrimp, fresh crab-cakes and fish. My husband and I have been trying to eat more salmon and something about salmon and avocado just goes so well together. Add some great crunchy salad as a base and a creamy yogurt sauce and you have the perfect weeknight meal.
The trick here is to pat the salmon dry and then add salt and pepper before putting on the pan. If your fish is still wet when you fry it, it will steam instead of searing. Prepare the pan by adding avocado oil over medium high heat. A hotter pan helps with the fish not sticking when you go to flip it. Cook the salmon skin side down for about 4 minutes and then turn over and cook for an additional 3 minutes. Let the fish cool for about a minute and then cut into manageable bite size pieces, perfect for tacos.
For the avocado salad, I sliced up some bibb lettuce, cucumber, green pepper, shallot and avocado. Then adding avocado oil, apple cider vinegar, salt and pepper to give it that fresh taste.
To top off this taco I made a yogurt-green hatch chile sauce. The sauce has yogurt, green hatch chiles, juice from one lime, salt and garlic powder.
For me, corn tortillas work the best with this recipe, especially lightly charred over the stove top.
Perfect for an easy weeknight lunch or dinner. Pan fried salmon with avocado and green pepper salad topped with a yogurt green chile sauce.
To cook the salmon:
- 16 ounces of Salmon (roughly 4 fillets)
- 2 tablespoons of avocado oil
- 1 tsp of salt and pepper
- 1/2 of bibb lettuce head
- 1/2 of green pepper sliced
- 1 avocado
- 2 small cucumbers or 1/3 or a regular cucumber
- 1 shallot
- Salt and pepper to taste
- 1 tablespoon of apple cider vinegar (white wine vinegar or champagne vinegar are good substitutes)
For the sauce:
- 1 cup of greek yogurt
- 1 cup of green hatch chiles (fire toasted and jarred)
- Juice from one lime or 2 tablespoons
- 1/4 teaspoon of garlic powder
- Salt to taste
Optional: Salsa verde or tomatillo salsa
- Corn Tortillas
Make your salad first:
- Slice the lettuce, green pepper, avocado and cucumber into small thin slices (julienned).
- Mince the shallots and add all ingredients to a bowl.
- Add apple cider vinegar, salt and pepper.
- Mix the salad, taste and set aside.
Make the yogurt sauce next:
- In a blender add yogurt, hatch chiles (fire roasted green chiles from a can also work here), lime juice, garlic powder and salt to taste.
- Blend well, set aside.
For the salmon:
- Make sure the salmon is fully defrosted if frozen.
- Once at room temperature, pat dry on both sides and add salt and pepper liberally.
- In a large frying pan, add 2 tablespoons of avocado oil (vegetable or olive oil will work) over medium high heat (hot but not smoking)
- Cook the salmon skin side down for 4 mins and then turn over and cook for additional 3 minutes.
- Take cooked fish off of the burner and let cool.
Cook the tortillas:
- If you have a gas stove heat tortillas over fire using tongs. Flipping and getting a charred look. For electric stoves heat using a dry frying pan until tortillas are soft.
- Assemble your tacos and enjoy!
We finished off our tacos with a spicy salsa verde to give it a little kick. You can find the recipe for it here.
If you enjoyed this recipe, try our spicy shrimp taco recipe. Don’t forget to comment below or better yet share a picture on our Instagram page by tagging @savorparadise.