And that treat is a taco, and not just any taco. Jess Larson, who's a food blogger herself, stopped by Tonia's Kitchen to talk about her Grilled Salmon Tacos. Jess told Tonia she starts with wild caught Alaskan Salmon, along with a cool, creamy Avocado Crema homemade in a food processor. It's a perfect treat for summer and is a really nice break from the standard barbeque fare!
- 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- kosher salt and ground black pepper, to season
- 2 tablespoons olive oil
- 1 lime, juiced
for the green sauce:
- 1 cup mayonnaise
- ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
- 2 large, juicy limes, juiced (approx. ¼ cup juice)
- 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
- 1 medium jalapeno, deseeded as desired and roughly chopped
- 1 tablespoon grated fresh ginger
- 3 green onions, roughly chopped
- 3 cloves garlic
- kosher salt and ground black pepper, to season
- Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.
Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top.
Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!
