These Salmon Tacos are mildly spicy, tender and very addictive.
We eat A LOT of salmon in this house. A LOT! So much so that I’ve run out of ways to make it interesting. I’ve had a few fish tacos in my life, but they were never made with salmon. Why I’ve never thought to make fish tacos with salmon is beyond me. Now I may never make fish tacos with anything, but salmon.
These are so incredibly delicious. We loved them so much that we made them again a couple of days later. I truly think it’s the Caribbean Jerk seasoning we put on the salmon. It gives the salmon a nice kick without being overly spicy. Love, love, love it. You need to get some. I found it in the spice section of the store and it’s produced by McCormick. This spice can be used on chicken or fish. A must have for any kitchen.
Salmon Tacos are really easy to make. Simply apply the Caribbean Jerk Seasoning to the top of your salmon(both sides if your salmon is skinless), make sure you give it a really good coating. Cook skin side down in a skillet over medium high heat (with a little bit of butter on the bottom of the skillet). Let the fish cook for 5 minutes. Flip over and cook for 5 minutes on the other side.
Chop up the toppings and place in separate bowls. For the dressing I used this from To The Oven. This is a fantastic dressing and will last for up to 30 days in an air tight container in the fridge. This is important because you will be making these more than once. 🙂
For the corn tortillas we heated them up a bit in a skillet with a bit of Canola Oil.
- 1 lb. salmon
- Caribbean Jerk Seasoning
- Tomato, chopped
- 1 to 2 avocados, chopped
- 1 red onion, finely chopped
- Cilantro, chopped
- Cilantro Ranch Dressing
- Corn Tortillas
- Make the Cilantro Ranch Dressing.
- Chop the toppings and have them ready to go.
- Apply a liberal amount of Caribbean Jerk Seasoning to the salmon.
- Add a bit of butter to a skillet and heat on medium-high.
- Place the salmon skin side down into the skillet and cook for 5 minutes.
- Flip over the salmon and cook for 5 more minutes.
- Heat the tortillas in a bit of Canola Oil in a warm skillet until thoroughly heated.