Tacos are one of my favorite foods. They are versatile, quick, and can often satisfy even the pickiest of eaters. One of my favorite ways to switch up tacos is to use fish instead of meat. That’s where my salmon tacos with lime crema come into play. Lent began this week, and for those who observe it means abstaining from meat on Fridays during the Lenten season.
Although I wasn’t raised Catholic, I grew up going to Catholic school, and Fridays during lent meant fish sandwiches or cheese pizza for lunch. I’ve been out of school for a long time now, but the start of Lent often reminds me of my school days.
Most restaurants and fast food places offer more seafood options during Lent, and many churches host fish frys on Fridays. I love a good fish fry as much as the next person, but sometimes I crave something a bit lighter.
This where these fish tacos come into play. Quick, spicy and delicious, they allow you to have an easy dinner with minimal effort. Salmon gets overlooked in terms of options for fish tacos, but it shouldn’t. It’s versatile, easy to use, and readily available. Here’s how I make my salmon tacos.
Instructions
Preheat oven to 375 degrees. Place salmon fillets skin side down on a small sheet pan. Drizzle with oil and spice mixture.
In a small bowl mix together mayo, yogurt, garlic, lime juice, cayenne, and salt for crema.
Using two forks shred cooked salmon into large chunks.
Heat tortillas over medium high flame for 10-15 seconds per side until lightly charred.
To Serve
Place charred tortillas on a plate. Spread a spoonful of lime crema on the bottom of tortilla. Place chunks of salmon on top.
Serving Tips:
There are endless way you can serve these tacos as far as toppings go. You can keep it simple with just the crema and lime juice. Avocado, cilantro, pickled onion, and queso fresco would also be great.
If you aren’t able to find salmon, any firm flaky fish will work such as cod or halbut.
There you have it, my salmon tacos with lime crema. Enjoy and if you make it tag me with lifeskandy on IG!
Salmon Tacos with Lime Crema
Ingredients
- 1-1/2 lb Salmon fillets
- 1 tbsp extra virgin olive oil
- 4-6 flour tortillas
- 1/2 cup plain Greek yogurt
- 1/2 cup mayo
- 1/2 lime sliced and juiced
- kosher salt to taste
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 clove garlic minced
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl mix together 1/4 tsp of cayenne, paprika, cumin, coriander, garlic, and onion powder. Set aside.
- Place salmon fillets skin side down on a small sheet pan. Drizzle with olive oil and sprinkle with a big pinch of salt.
- Season salmon liberally with spice mixture and bake for 10 minutes.
- In a small bowl, whisk together mayo, yogurt, garlic, lime juice, and remainder of cayenne. Add a pinch of salt and give it a quick stir. Refrigerate until ready to use.
- Using 2 forks, shred salmon into large chunks.
- Toast tortillas over a medium flame for 10-15 seconds per side, or until lightly charred.
Notes
- If salmon does not shred easily. Place back in oven and roast for an additional 5 minutes or until desired doneness.
- You can substitute sour cream for Greek yogurt.
- If you are not able to find salmon, any firm flaky fish such as cod or halibut will work.
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