Amazing and light, these Salmon Tacos will make it into your meal rotation with their flavor and ease of preparation.
We can’t get enough. With it’s delicious flavor and versatility, I find you can do just about anything, including salmon tacos. We use it so often that I purchase the large fillet package at Costco then slice it into steaks and freeze individual portions using the Foodsaver. It makes it easy to whip up some tacos in a pinch.
Since I’m also a big fan of Mexican style food, salmon tacos have been something I enjoy often. With the added Cilantro white sauce and garnished with my very own homemade corn and black bean salsa, this makes for a flavorful and light meal, perfect for springtime. If you’re in a time crunch, (and we all are right?) just grab some fresh salsa at the local store and you’re set.
Salmon Taco Ingredients – makes 8 tacos
2 – 8 oz salmon fillets
8 – 6 inch Corn or Flour tortillas
Corn and Black Bean Salsa (recipe below)
White Sauce (recipe below)
White Sauce Ingredients
1/2 cup plain yogurt
1/4 cup mayo
1 lime, juiced
1/2 cup fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
freshly ground black pepper
Corn and Black Bean Salsa Ingredients (or you can use store bought)
16 oz fresh corn on the cob (or a can of corn)
1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked
3 roma tomatoes chopped
1/2 red onion, chopped
1/2 fresh jalapeno pepper finely chopped
3 cloves garlic, finely chopped
Juice from 2 fresh limes
Whole bunch of chopped fresh cilantro
A dash of your favorite hot sauce (I use Chalula)
Preheat oven to 350 degrees.
First, make the salsa. It’s very easy. Blend all the ingredients together and chill. I usually do not used canned beans. I purchase dry beans then soak them, however if you are short on time, canned will do.
Place the salmon fillets in a glass baking dish. Place some of the salsa on top and bake for 20 minutes at 350 degrees.
While the salmon is cooking, take the white sauce ingredients and place them in a medium sized bowl. Blend using an immersion blender (or you can place the ingredients in a food processor, that would work too), on medium speed until smooth. Refrigerate until ready to use.
When the salmon is done, flake the pieces with a fork until broken up.
Then assemble the taco any way you want. I used a bit of shredded Mexican cheese blend, some shredded cabbage, some of my famous salsa and topped it with a drizzle of white sauce. Add lime for garnish and you have some seriously tasty tacos.
We had them with some chips and MORE salsa and a side of black beans that I had soaked over night, then cooked with some Mrs. Dash chipotle seasoning.