We don't know about you, but we've never met a fish taco we didn't like. That said, we're all for taking our fish taco recipes to the next level with super bold flavors, unexpected textures, vivid colors and a whole lot of heat!
That's why we absolutely LOVE this recipe, courtesy of Alaska-based recipe developer and food blogger Susie Jenkins in collaboration with the Bristol Bay Regional Seafood Development Association.
By Wild Alaskan Company
Suggested Toppings: shredded cabbage, diced bell pepper, minced red onion, crumbled queso fresco, fresh cilantro, minced jalapeño, sliced avocado, pickled red onions
Prep time
15 minutes
Cook Time
10 minutes
Total time
25 minutes
Yield
4-6 servings
Ingredients
Instructions
1. Prepare toppings and set aside.
2. In a mixing bowl, combine avocado, lime juice, garlic powder, chili powder, sour cream and salt. Set aside.
3. In a mixing bowl, combine the salmon and salt. Set aside.
4. Place a large skillet over medium heat. Add the vegetable oil, cumin, oregano and chili powder. Cook 2-3 minutes, stirring often, until spices become fragrant and oil begins to bubble.
5. Stir in garlic and lime juice and simmer for 30 seconds. Add salmon to pan and stir until salmon is thoroughly coated with spices. Continue to cook, turning salmon often, until fish is pale pink throughout, about 4-5 minutes. Remove from heat and serve in warmed tortillas with chili avocado cream and 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.
