Pan-Seared Pacific Salmon Tacos
Fish tacos, a specialty of the Pacific coast, seem to be everywhere these days. You’ll be surprised at just how easy they are to make at home. We’ve used salmon in this recipe instead of the traditional white fish. The bright, fresh flavor makes this a perfect recipe for entertaining or something new to add to your recipe repertoire. Salmon, tangy sour cream, avocado and our salsa all come together in a medley of bright and fresh flavors and textures.
Ingredients
4 salmon fillet (4 to 5 ounces each)
1 tablespoon olive oil
1 cup sour cream
1 tablespoon lime juice
2 teaspoons grated lime zest
8 flour tortilla or corn tortillas (6-inch), warmed
1 large avocado, pitted, peeled and diced (about 1 cup)
0.5 cup chopped or whole cilantro leaves
1 cup Pace® Roasted Poblano & Corn Salsa
1 tablespoon olive oil
1 cup sour cream
1 tablespoon lime juice
2 teaspoons grated lime zest
8 flour tortilla or corn tortillas (6-inch), warmed
1 large avocado, pitted, peeled and diced (about 1 cup)
0.5 cup chopped or whole cilantro leaves
1 cup Pace® Roasted Poblano & Corn Salsa
Instructions
Season the fish as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 4 minutes (try not to turn it sooner- it may stick). Turn the fish over. Cook for another 4 minutes or until it flakes easily when tested with a fork. Remove the fish to a cutting board. Break up the fish into bite-sized pieces.
Stir the sour cream, lime juice and lime zest in a medium bowl (we like a lot of lime flavor here, but if you want less, add the juice and zest gradually and taste as you go). Spread about 1 tablespoon sour cream mixture on each tortilla. Divide the fish among the tortillas. Top with the avocado, cilantro and salsa. Fold the tortillas around the filling. Serve with additional sour cream or salsa, if desired.
Stir the sour cream, lime juice and lime zest in a medium bowl (we like a lot of lime flavor here, but if you want less, add the juice and zest gradually and taste as you go). Spread about 1 tablespoon sour cream mixture on each tortilla. Divide the fish among the tortillas. Top with the avocado, cilantro and salsa. Fold the tortillas around the filling. Serve with additional sour cream or salsa, if desired.
Pan-Seared Pacific Salmon Tacos
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Fish tacos, a specialty of the Pacific coast, seem to be everywhere these days. You’ll be surprised at just how easy they are to make at home. We’ve used salmon in this recipe instead of the traditional white fish. The bright, fresh flavor makes this a perfect recipe for entertaining or something new to add to your recipe repertoire. Salmon, tangy sour cream, avocado and our salsa all come together in a medley of bright and fresh flavors and textures.
Instructions
Season the fish as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 4 minutes (try not to turn it sooner- it may stick). Turn the fish over. Cook for another 4 minutes or until it flakes easily when tested with a fork. Remove the fish to a cutting board. Break up the fish into bite-sized pieces.Stir the sour cream, lime juice and lime zest in a medium bowl (we like a lot of lime flavor here, but if you want less, add the juice and zest gradually and taste as you go). Spread about 1 tablespoon sour cream mixture on each tortilla. Divide the fish among the tortillas. Top with the avocado, cilantro and salsa. Fold the tortillas around the filling. Serve with additional sour cream or salsa, if desired.
Ingredients
4 salmon fillet (4 to 5 ounces each)1 tablespoon olive oil1 cup sour cream1 tablespoon lime juice2 teaspoons grated lime zest8 flour tortilla or corn tortillas (6-inch), warmed1 large avocado, pitted, peeled and diced (about 1 cup)0.5 cup chopped or whole cilantro leaves1 cup Pace® Roasted Poblano & Corn Salsa
