Make your taco Tuesday special with grilled wild Alaskan salmon that melts in your mouth! This recipe is perfect for a large family or small party. If you are looking for something more intimate, reduce all the ingredients by half. (If you want something crispy outside yet moist inside, try the beer battered salmon taco recipe)
Serves: 4 people (12 tacos in total)
- 4 sockeye salmon fillets(5-6 ounces each), skin and pin bones removed, cut into 1-2 inch cubes
- 12 corn of flour tortillas
- 3 tablespoons of vegetable oil
- 2 tablespoons of diced garlic
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon oregano
- 2 teaspoons cumin
- 2 limes, wedged
Avocado Cilantro Aioli Ingredients
- 1 Avocado
- 1 cup sour cream or greek yogurt
- ¼ cup cilantro
- Pinch of salt and pepper
- Pinch of cumin
- Lime wedges
- Shredded cabbage
- Chopped fresh cilantro and green onions
- Prepare the salmon, removing the skin is optional.
- Wrap tortillas in foil and put them in the oven at 200 degrees for 10-15 minutes to warm them up.
- Make the Avocado Cilantro Aioli dressing. Simply combine all ingredients in a blender and blend until smooth and set aside.
- Heat the skillet to medium heat and add the vegetable oil, cumin, oregano and stir often.
- Once the oil is hot add the salmon to the pan and use a ladle to baste the salmon.
- Remove from heat and transfer to plating dish.
- Assemble tacos with salmon, garnishes, and aioli.
Tips from Us
You can use this recipe for any kind of fish. For an elevated taco experience at home, choose fresh wild Alaskan salmon. Your beer-battered salmon will be crispy outside, moist and buttery inside.