Fish wrapped in tortillas has been eaten in coastal areas of the Americas for a very long time. But the quintessential modern fish taco originated in Baja California on the north-west coast of Mexico. Try my version of Salmon Tacos that is high in protein, calcium, magnesium and potassium.
1cupcilantroif you can't eat cilantro replace with parsley
4corn tortillasuse corn if gluten free or flour if not
Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl. Pat the salmon dry with a clean towel. Rub it with a drizzle of olive oil and sprinkle it with the salt divided between the filets, then the mix of seasoning.
Heat a large cast iron or stainless steel skillet (not non-stick*) over medium high heat and add olive oil. Add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon. Flip the salmon.
Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed)
Remove from the heat and allow to sit for 5 minutes. Then flake the salmon into large pieces with a fork.
Add the avocado to a blender.
Add the Greek yogurt, lime juice, cilantro (or parsley) and salt.
Blend until smooth.
Warm the tortillas in a pan for 30 seconds per side until browned.
Layer the tacos with salmon, salsa and avocado sauce.
Recipe Inspired from A Couple Cooks.
The nutritional information is automatically calculated and can vary based on ingredients and products used.