These tacos are truly life changing. I mean after I had them I left my wife, bought a new house and changed my name. Wait, no! I didn't do that, but they sure are good and oh so easy.
The first secret to these tacos is the salmon rub. You can make it in a large batch to keep on hand if you want. The second secret is buttering your tacos and the third is avocado cilantro salsa. I made these as street tacos for a dinner party with a colorful red beet slaw. It was fantastic! Most recipes for salmon tacos complete all of the cooking of the fish on the stove top. I like to remove mine to the oven for the finish and allow the fish to complete its cooking after it's tented as it stays juicier.
Ingredients
For the Rub
- 1 Tablespoon Paprika
- 1 Teaspoon Chipotle Pepper
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Cumin
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
For the Fish
- 1 Large 20–24 oz Atlantic Salmon (divided into 4 pieces)
- 3 Tablespoons Olive Oil
For the Tacos
- 8 Flour Tortillas (or street taco size as in the photograph)
- 4 Tablespoons Butter
- 1–2 Cups Shredded Romaine Lettuce
- 1 Cup Well Salted Diced Tomatoes
- 1/2 Cup Red Onion
- 1–2 Tablespoons Chopped Cilantro
- 1/2–1 Cup Sour Cream
- 1/2 Cup Tomatillo Avocado Salsa
- Lime Wedges for Serving
Method
- Combine the dry rub ingredients in a large bowl.
- Wash and pat dry the fish. Cut into 4–6 portions. Brush with 1 tbsp olive oil, sprinkle liberally with rub, and let sit 10–15 minutes. Heat oil in a skillet on medium, place fish skin-side down, cook 3 minutes. Transfer to oven at 400°F for ~10 minutes until opaque. Tent for 5–10 minutes before serving, then shred for tacos.
- Meanwhile, butter the tortillas. Melt butter 1 tbsp at a time on medium-high heat in a skillet. Toast each side until slightly browned. Keep warm under a towel.
- Assemble the tacos with fish, toppings, and sauce. Finish with lime juice. Serve immediately and enjoy!
#tacos #salmon #avocado #blackened
