Salmon Tacos

This is the other meal we had with our blackened salmon. I really enjoy this recipe because it is so different then other fish tacos!

I also learned something new. I love buying those little corn tortillas, but I never was able to get them to cook right so they wouldn't tear when you used them. I finally looked it up online and learned that you need to cook them in warm oil for a few seconds,just until they are soft, but not crunchy. This is not healthy at all, but it makes them so delicious, and you can fill up your taco without the tortilla ripping!

Salmon Tacos

 

1 lb salmon, skinned and cut into one inch cubes
1 tablespoon cumin
1 teaspoon chili powder
2 tablespoons olive oil
1 medium yellow onion, chopped
2 limes, quartered
2 (8 ounce) cans diced tomatoes with green chilies, drained (like Rotel)
1/2 bunch fresh cilantro, chopped
1 bunch green onion, chopped 

 

Toss cubed salmon in cumin and chili powder. Set aside. Heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften. Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).  Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.(If you chose to pre-cook your salomn like I did, do not add the salmon in until the very end, right before you are ready to serve it). Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point). Serve with warm flour or corn tortillas, salsa, sour cream, sliced avocado, black beans and lettuce.