Salmon Tacos

Name: Salmon Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Latin American, American, Mexican
Ingredients: 4 salmon filets; 2 tbsp cooking oil; 2 tsp sea salt; 1 tsp black pepper; 1/2 cup tomatillo avocado salsa; 1 tsp paprika; 1/2 tsp chili powder; 2 tsp Italian seasoning; 1/2 tsp cumin; 6 tomatillos; 1 tsp salt; 1/4 tsp black pepper; 3 mashed avocados; 2 jalapeños; 1/2 yellow onion; 3 garlic cloves; 1/2 cup sour cream; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup minced cilantro; 1 1/2 tbsp minced garlic; 2 tbsp lime or lemon juice

4 steps

Prep:30minCook:30min

These salmon tacos were so fresh and so delicious, definitely a must try for a quick and easy yet family friendly weeknight dinner! I used salmon as my fish of choice, but you can feel free to use any fish you would like. Some fish that I would recommend for this recipe is cod, halibut, whiting, or red snapper. These tacos encompassed so many flavors yet tasted so balance. Something I love about tacos is that you can be so creative with the toppings, I offered lettuce, jalapeño, and radish for a bit more crunch. Red cabbage is another good topping as well!

Updated at: Thu, 17 Aug 2023 11:27:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories258.7 kcal (13%)

Total Fat19.6 g (28%)

Carbs9 g (3%)

Sugars2.8 g (3%)

Protein13.8 g (28%)

Sodium928.6 mg (46%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

For the salmon

Step 1

Rinse and pat dry your salmon. Add your salmon to a ziplock bag or a bowl (I would recommend a ziplock bag because it easy to combine everything into the salmon). Add cooking oil, seasonings, and salsa on top of the salmon and massage everything into the salmon. Set the salmon aside for minimum 1 hour (preferable 2-3 hours). After the marination is complete, place salmon on parchment paper lined baking dish and place in 400 degree preheated oven and bake for 10-12 minutes.

Paper Towel

Zip Top Bag

Baking sheet

Parchment paper

For the crema

Step 2

Combine all your ingredients in a small bowl and mix and set aside.

Bowl

For the salsa

Step 3

Boil water in a large sauce pan. Once water is boiled add tomatillos (chopped in half), jalapeños (cut in half), yellow onion, whole garlic cloves into the water and boil on medium heat until it looks like the skin of the tomatillos is wrinkly (or starting to come off). Remove veggies from the boiling water and add to a blender along with the salt and pepper and the mashed avocado and blend until smooth and creamy. *I used the food chop setting on my blender*