10-Minute Tacos with Flaked Spiced Salmon
February 3rd, 2022A Fun Way to Turn Last Night’s Leftovers Into a Quick Lunch
A dash of lime juice and DIY taco seasoning sprinkled over flaked salmon is all you need to transform last night’s leftovers into today’s 10-minute lunch. Whether it’s been baked, poached, seared, or grilled, any type of cooked salmon can be used in this fast and easy weekday recipe.
A homemade taco seasoning blend — made with pantry staples — is full of warm, rich flavors that complement the robust taste of salmon. However, feel free to use a store-bought blend and add just enough to taste, as each mix has a different level of sodium that you’ll want to balance with the salmon if you’ve already seasoned it.
P.S. If you have Ground Sockeye Salmon in your freezer, try making our delicious recipe for Tex-Mex style salmon tacos!
10-Minute Tacos with Flaked, Spiced Salmon
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
5 minutes
Total time
10 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Sockeye Salmon or Coho Salmon, cooked and flaked
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt, plus more to taste
- 1 to 2 tablespoons fresh lime juice
- Neutral cooking oil
- Shredded lettuce
- Crumbled/shredded cheese
- Hot sauce or salsa
Instructions
1. Combine cumin, paprika, coriander, chili powder, garlic powder, and salt in medium mixing bowl. Fold in flaked salmon and a tablespoon or two of lime juice until salmon is coated with spice mixture. Taste to adjust seasoning as you like.
2. Heat a medium skillet over medium heat, then add enough cooking oil to just cover bottom, a couple teaspoons. When oil begins to shimmer, add salmon and heat until warmed through and fragrant.
3. Enjoy immediately, or save for another day. Serve with tortillas, over rice, or salad with your favorite toppings.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
