418 g Canned Alaska salmon -(pink or red) 8 tb Fromage frais -OR- Greek yogurt 50 g Cucumber; sliced 1/2 ts Mint 8 Ready-made taco shells 100 g Iceberg lettuce, shredded 3 Tomatoes; chopped 50 g Cheddar cheese, grated Olives -OR- anchovies -OR- chopped peppers -(to garnish) Pre-heat the oven to 200 C, 400 F, Gas mark 6. Drain the can of salmon. Flake the fish and set aside. Mix together the fromage frais or Greek yogurt, cucumber and mint. Set aside. Heat the taco shells in the oven for 2-3 minutes until pliable. (Tacos can also be warmed in a microwave. 30 seconds on HIGH for each taco.) Pile lettuce and tomato into each shell then top with chunks of salmon, a spoonful of the cucumber mixture and some grated cheese. Garnish and serve immediately. Serves 6-8. Approx. 310 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
Fish Tacos: The best fish tacos recipe with salmon. Salmon tacos get a Mediterranean flair with spiced baked salmon, tzatziki, sumac onions, and herby cabbage slaw in this weeknight dinner recipe. #fishtacos #tacos #salmon #salmonrecipe #fishrecipe #fishrecipes #easyrecipes #dinnerrecipe
FULL RECIPE ???? ???? SUBSCRIBE TO THIS CHANNEL: ???? MEDITERRANEAN SPICES: ???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS: For the slaw: ???? 1/2 green cabbage, cored and shredded (about 3 to 4 cups) ???? Kosher salt ???? 1/2 bunch chopped cilantro leaves ???? 3 tablespoons chopped dill ???? 1 large lime, juiced ???? 1/2 teaspoon cumin ???? 1/2 teaspoon red pepper flakes or Aleppo pepper, ???? Extra virgin olive oil For the salmon: ???? 1 pound salmon filet, skin on or off ???? Kosher salt ???? Black pepper ???? 2 garlic cloves, crushed and peeled ???? 1/2 teaspoon ground cumin ???? 1/2 teaspoon paprika ???? 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more if you like ???? Extra virgin olive oil ???? 1 large lime
⏱️TIMESTAMPS⏱️ 0:00 Intro 0:12 The two secrets to salmon tacos 1:10 Tip for tenderizing the cabbage 1:43 Use this cut of salmon! 2:15 Seasoning the salmon 3:24 Baking the salmon 3:33 Flavor Makers 4:18 Making the slaw 5:29 Warming up the tortillas 6:02 Putting the taco together 6:27 Taste test
The BEST Salmon Tacos | Salmon Tacos in 30 minutes | Salmon Tacos with Pomegranate Guacamole
Salmon Tacos with Pomegranate Guacamole. If you're looking for something just a little different, then SalmonTacos Recipe is a perfect choice. This is a quick and easy fish tacos recipe which will be ready in 30 minutes. You don't need to go crazy with fixings for this recipe. The salmon alone is DANG delicious, so I paired it with a recipe we made recently - Pomegranate Guacamole.
FOR THE POMEGRANATE GUACAMOLE - 2 avocados, peeled and pitted - 1/4 cup fresh cilantro, chopped + more as needed - Juice from 1 lime - 1/2 teaspoon sea salt - Seeds from 1 pomegranate
Instructions:
- Make your guacamole first. To a large bowl, add avocados and lime juice. Mash with a fork. - Add cilantro and salt. Mix well. - Taste and adjust for lime juice and salt. - Top with pomegranate seeds and set aside until ready to use. - Next, heat a pan to medium heat and add a bit of olive oil. - Rub down the salmon with paprika and cumin. Sear each side of the salmon about 3 minutes per side, or until salmon is cooked through. - Rough chop the salmon and divide it between the 8 warmed corn tortillas. - Top with pomegranate guacamole and slices of roasted paprika & sivri peppers. - Serve and enjoy!
I LOVE fish tacos!!! Normally I use tilapia or some other white fish when I'm making fish tacos but after trying some citrus brown butter salmon I just knew this stuff would go great in a taco! I was right! These salmon tacos are full of citrus flavor and those fresh toppings just ties it all in! Superb!
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