Omar eats a LOT of wild salmon around here… When he begs me for a non-vegan meal, salmon is usually what he requests. Which I don’t mind because it is a good source of protein and omega 3s… But lately I haven’t been very creative with my salmon dinners for him, so I decided to spruce it up a bit and throw it into a taco! WHAAAAT?! Yep!!! Salmon Tacos are my jammmmm!!! And after you try these babies, they’re going to be your jam too!!! 🙂If your salmon is already cooked this isn’t going to take long to throw together at all. Get your sides ready, chop up your veggies and you’ll be ready to throw some tacos together quick! My salmon was not cooked yet when I decided to make these. So, I pan-seared them in just a little olive oil, cooked them through and let them cool for a few minutes. Once cooled I used a fork to shred them. Now… proceed with the directions! Do yourself a favor and don’t forget the beets! I LOVE BEETS!!! Raw or roasted – I LOVE THEM. I left these raw and they added a perfect crunch to the tacos. Cheers!
Wild Salmon Tacos
- 2 – 6oz wild salmon filets, cooked, skin removed, and shredded with a fork
- 1 beet, peeled and julienned
- 2 – 3 big handfuls of kale or spinach
- 4 – 6 tortillas (I used organic whole grain tortillas)
- Seasoning for the salmon:
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp paprika (regular or smoked)
- salt and pepper to taste
- 1/4 cup vegetable broth
- Pico de Gallo:
- 1 cup halved cherry tomatoes
- 2 – 3 tbsp minced purple onion
- 1 minced jalepeno (seeded if you don’t want it to be too spicy)
- 2 tbsp chopped cilantro
- salt and pepper to taste
- Optional: rice or cauli-rice
- Preheat the oven to 250 degrees. When you pan-sear the tortillas the oven will keep them warm.
- Make the Pico de Gallo first. Throw everything into a small bowl, stir together and let it sit for a few minutes while you get everything else ready.
- In a medium size saute pan on medium heat add just a little bit (1 – 2 tsp) of olive oil. Once it’s hot add the shredded salmon and all of the seasonings. Stir well. If it looks too dry, add the vegetable broth and let it cook through for a few minutes. Reduce the heat to low while you pan-sear the tortillas.
- I use a cast iron skillet for the tortillas. Add enough oil to coat the bottom of the pan on medium heat. Cook each tortilla one by one until they’re all gone. Keep them warm in the oven until you’re ready to build your tacos.
- I made a little sauteed cauli-rice that I added to my tacos. Add whatever you like! Start building your tacos. I put a handful of kale on the bottom so the heat from the rice and salmon would wilt it just a tad. Top the tacos with the pico de gallo and julienned beets…squeeze a little lime juice on top and VOILA!