Salmon Fish Tacos

INGREDIENTS:

  • 1-3 Pounds of fresh salmon, usually about 1/3lb per person

    Corn Tortillas

    1/2 head green cabbage diced

    1/2 head purple cabbage diced

    1 carrot grated

    1/2 cream greek yogurt (whole)

    1/2 sour cream

    salt and pepper

    Olive oil to cook fish and tortillas

    1-2 limes sliced plus one lime for juicing

    1 tablespoon Cayenne Pepper (or other spicy powder)

 

INSTRUCTIONS:

  • Pull salmon out to let get close to room temperature. Pat dry and salt generously.

  • Pat dry again to get off excess water and cover both sides in olive oil, salt and pepper.

  • Preheat oven or grill to 400 degrees (I prefer grill but be careful on to overcook and dry out)

  • Place salmon skin side down (if skin still on and cook for about 5 minutes. Once its won't stick, flip over and cook at least 5 more minutes but up to 8 more depending on internal temperature. Use a meat thermometer to insure it gets to 145 degrees but not too much over!

  • While the salmon is getting to room temperature or cooking, mix the cabbage and carrot in a bowl and squeeze lime juice and salt over and let rest.

  • In a small mixing bowl whisk together yogurt, sour cream and spice.

  • Remove salmon from heat and let rest 5-10 minutes. Break into large chunks.

  • Heat tortillas in warm cast iron skillet with olive oil being careful not to burn.

  • Rinse vegetable bowl to get excess lime juice and salt off, and drain water.

  • Place a few chunks of salmon on each taco and cover with veggies, cream sauce and lime. Use salsa, hot sauce, or guacamole to preference.

NOTES:

  • Some of my favorites types of salmon for tacos are Coho or Sockeye