Description
Delicious salmon tacos featuring fresh ingredients and vibrant flavors, perfect for any occasion.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Juice of 1 lime
- Salt to taste
- Black pepper to taste
- 8 corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Fresh cilantro, for garnish
- 1 cup sour cream or Greek yogurt
- 1 cup pico de gallo
Instructions
- Season the salmon by rubbing it with olive oil, chili powder, smoked paprika, garlic powder, lime juice, salt, and black pepper. Let it sit for 10-15 minutes.
- Heat a skillet or grill pan over medium-high heat. Place the salmon skin-side down and cook until the skin crisps, then flip and cook until flaky.
- Warm the corn tortillas over a dry skillet or low flame until flexible, then wrap in a towel to keep warm.
- Prepare the toppings by slicing the avocado and shredding the cabbage. For pico de gallo, mix diced tomatoes, onion, fresh cilantro, and lime.
- Flake the cooked salmon into pieces, place on warm tortillas, and top with cabbage, avocado, pico de gallo, and a drizzle of yogurt or sour cream. Garnish with fresh cilantro.
Notes
Ensure the skillet is hot before adding the salmon for a crispy texture. Prepare pico de gallo ahead of time for better flavor.