Here in Southern Oregon, there is never a shortage of fresh salmon. Even if local salmon is not in season, our stores carry it year round… My grilled salmon tacos are quick and easy for busy weeknights or lazy weekends. They are healthy, flavorful and you could easily have dinner knocked out in less than an hour. Makes about 4 to 6 salmon tacos. Enjoy! Tessa
- 1 pound salmon filet cut into large pieces
- 1 1/2 tsp olive oil
- 1 tsp dried ground cumin
- 1/4 tsp dark chili powder
- 1/4 tsp smoked paprika
- salt and pepper to taste
- 4 to 6 warmed corn tortillas
- garnish with about 1 cup shredded purple cabbage, 1 cup shredded carrots, lime wedges and pico de gallo (see recipe below).
Toss salmon pieces in olive oil, cumin, chili powder, smoked paprika, salt and pepper. On a hot grill pan, cook salmon about 2 to 3 minutes on each side until opaque. Whatever you do, try not to overcook it. Salmon cooks fast! Fill the warmed corn tortillas with shredded cabbage, shredded carrots, and the grilled salmon. Squeeze on some lime juice and spoon on some pico de gallo. I told you it was easy! Makes about 4 to 6 tacos.
Pico De Gallo
Mix together 1 cup chopped tomato, 1/4 cup chopped onion, and 1/4 cup chopped cilantro. Toss with juice of 1/2 lime, salt and pepper.