Fish tacos, a specialty of the Pacific coast, seem to be anywhere in recent times. You’ll be amazed at simply how clean they’re to make at domestic. We’ve used salmon on this recipe in place of the traditional white fish. The vivid, clean taste makes this a super recipe for entertaining or something new to add for your recipe repertoire. Salmon, tangy sour cream, avocado and our salsa all come together in a medley of bright and fresh flavors and textures.
- 4salmon fillet (4 to 5 ounces each)
- 1tablespoon olive oil
- 1cup sour cream
- 1tablespoon lime juice
- 2teaspoons grated lime zest
- 8flour tortilla or corn tortillas (6-inch), warmed
- 1large avocado, pitted, peeled and diced (about 1 cup)
- 1/2cup chopped or whole cilantro leaves
- 1cup Pace® Roasted Poblano & Corn Salsa
How to Make It
Season the fish as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 4 minutes (try not to turn it sooner- it may stick). Turn the fish over. Cook for another 4 minutes or until it flakes easily when tested with a fork. Remove the fish to a cutting board. Break up the fish into bite-sized pieces.
Stir the sour cream, lime juice and lime zest in a medium bowl (we like a lot of lime flavors here, but if you want less, add the juice and zest gradually and taste as you go). Spread about 1 tablespoon sour cream mixture on each tortilla. Divide the fish among the tortillas. Top with the avocado, cilantro, and salsa. Fold the tortillas around the filling. Serve with additional sour cream or salsa, if desired.Open Next Page To See More!