What if I told you that you could have a delicious Lenten dish on your dinner table in 20 minutes? Seriously, this amazing dish is so simple to make, and tastes incredible. My stomach is growling right now as I type this post.
I had never made fish tacos with salmon, but when I saw this recipe I had to give them a try. I have to say they are my new favorite. I topped the fish with a creamy avocado salsa that can easily be made while the salmon is cooking.
You’ll know your salmon is done cooking when it flakes easily—which makes preparing these tacos a cinch. Simply layer the cooked chunks into corn tortillas and top with the creamy avocado salsa. For added heat, add thin slices of jalapeño.
- 2 teaspoon olive oil
- 2 salmon fillets skin on
- Salt to taste
- 12 corn tortillas
- Red onion slices
- 1 jalapeno thinly sliced
- 1/2 avocado cut up in small cubes
- 1 ripe avocado pitted and peeled
- 1 clove garlic
- Handful cilantro
- 1 jalapeno stemmed
- Juice of 1 lime
- 3/4 cups crema Mexicana or sour cream
- Heat olive oil in a large skillet over medium heat. Sprinkle a pinch of salt on top of fillets and place them skin down until skin is crispy for about 5 minutes. Cover and cook until fish is cooked through about 8 to 10 minutes, depending on thickness.
- Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeno, lime juice, and crema. Blend until creamy. Add salt to taste.
- Flake the salmon with a fork into pieces. Remove the skin and discard.
- Heat corn tortillas on a griddle. Fill with salmon pieces and drizzle creamy avocado salsa and serve with avocado, red onions, jalapenos, and a squeeze of lime juice.