This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.
easy Salmon fish tacos are light yet satisfying, crunchy, creamy and Brimming with flavor!
Easy Salmon Fish Tacos are a restaurant worthy explosion of flavor and texture in every bite without the drive, wait or price! These fish tacos can be on your table in just over 30 minutes making them the perfect addition to your weeknight dinner arsenal. The Sea Cuisine Honey Chipotle Salmon is baked in the oven or pan seared then topped with sweet and crunchy corn salsa, and silky, tangy, salsa verde crema. Pair them with cilantro lime rice, pina colada fruit salad and tres leches cake you have the perfect summer meal! If you’re looking for more tasty fish recipes to add to your repertoire, you’ll love mahi mahi fish tacos, mahi mahi in lemon cream sauce, lemon pepper salmon, blackened salmon in creamy Cajun sauce, lemon Parmesan salmon, and Asian BBQ salmon.
HOW TO MAKE fish tacos recipe VIDEo
Step 1: How to make corn salsa
This corn salsa recipe begins with charring the corn on the grill or on the stove. You don’t have to char the corn but I highly recommend it because you will not only get sweet and juicy but complex and smoky flavors – and it soaks in more flavor from the lime juice and seasonings. That being said, if you are in a hurry, raw corn is also sweet, juicy and delicious. To make the salsa:
Char corn on the grill: Add shucked corn to a greased grill and grill over direct heat for 10-12 minutes, turning until lightly charred on all sides.OR char corn on the stovetop: If you don’t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet by heating a tablespoon of oil in large cast iron skillet, adding the corn and coking for about 5 minutes.Add ingredients to a large bowl: Toss the corn with red bell peppers, jalapenos, lime juice, garlic, cumin, powder, salt and pepper.
Step 2: How to cook fish tacos
In the oven:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil and spray with cooking spray or drizzle with oil.Transfer fish to prepared baking sheet without touching. Bake until cooked to desired doneness, about 16-20 minutes (fish is cooked when it flakes easily with a fork). Broil fish for an additional 1-2 minutes for a crunchier crust.
On the stove:
Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat.Once hot, gently add fish and cook for about 10-12 minutes, flipping halfway through, (cook time will vary based on thickness of fish).
Step 3: HOW TO make fish taco sauce
This fish taco sauce is whipped up in minutes! Simply stir Greek yogurt, salsa verde, lime juice and chipotle powder together in a bowl – that’s it!
Step 4: HOW TO WARM TORTILLAS
I HIGHLY recommend warming your tortillas for the BEST fish tacos. Not only do warm tortillas become softer and the ideal non-jarring, melt-in-your mouth temperature, but the flavors are accentuated when warmed. If you attempt to use room temperature or cold tortillas, you’ll find their temperature isn’t nearly as appetizing and they aren’t as pliable and soft. Lower quality corn tortillas are also likely to break if not warmed. You can easily warm your tortillas in SECONDS using any of my below methods: open flame, skillet, microwave or oven, with the microwave being the quickest. Once your tortillas are warmed, keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel or in a tortilla warmer.
Open Flame (gas stove or grill): This method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill. If you are using lower quality corn tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable. Skillet: Heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method.Microwave: Working with about 5-7 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.Oven: Create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
step 5: HOW TO ASSEMBLE FISH TACOS:
Now the fun part! There really isn’t a right or wrong way to assemble these easy fish tacos, but here is how I do it:
Add fish to tortillas: Split each fillet in half lengthwise and then into 6 or 7 rows to create bite-size pieces of salmon. Evenly divide the salmon between the warm tortillas. Add toppings: Top with corn salsa, salsa verde crema, avocado slices and any other desired toppings. Garnish with additional cilantro, lime juice and/or hot sauce if desired.
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