Salmon Tacos

  • ccs-salmon tacos

    Serves: 4


    • 2 six-ounce sockeye fillets
    • 4 medium flour tortillas
    • 1 C shredded iceberg lettuce
    • 1/2 C shredded red cabbage
    • 1/2 C corn
    • 1/2 C black beans
    • 2 T finely chopped fresh coriander/cilantro, plus fresh leaves for garnish
    • 1/2 avocado, sliced
    • 1/2 C sour cream
    • 2 T prepared salsa


    1. With a sharp knife, remove the skin on each fillet and cut each fillet into 1/2-inch thick strips. You should have about eight strips when both fillets are cut. Some cumin and/or chili sprinkled on the salmn never hurt anyone either.
    2. Spray a skillet with oil and preheat over moderately high heat. Add the salmon strips and cook for about 8 seconds on each side.
    3. Lay out the tortillas and distribute the shredded iceberg and red cabbage evenly between the tortillas.
    4. Place two sockeye strips on each tortilla and divide the corn, black beans, and fresh coriander evenly between each tortilla. Divide the avocado slices evenly amongst the tacos.
    5. Stir together the sour cream and the salsa and divide evenly on each taco.
    6. Garnish with remaining coriander leaves.

    July 19th, 2014 | Traveler | No Comments | Tags: , , , , , ,

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