Cilantro Lime Salmon Tacos
Experience a burst of flavor with these Cilantro Lime Salmon Tacos, a delightful twist on traditional fish tacos that highlights the rich taste of Alaskan Wild Salmon. Perfect for any occasion, these tacos fuse the zesty brightness of lime with the fragrant notes of cumin, creating an unforgettable dining experience. Quick to prepare and made with fresh ingredients, these tacos are not only a treat for the taste buds but can also be enjoyed cold over a crisp salad for leftovers. Impress your loved ones with these tasty morsels that pay homage to my mother's cherished taco recipe!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
salmon
1 lb (skinned and cut into one-inch cubes)
cumin
1 tablespoon (ground)
chili powder
1 teaspoon (ground)
olive oil
2 tablespoons (for cooking)
yellow onion
1 medium (chopped)
limes
2 (quartered)
diced tomatoes with green chilies
2 (8 ounce) cans (drained (like Rotel))
fresh cilantro
1/2 bunch (chopped)
green onion
1 bunch (chopped)
Instructions
1
Begin by thoroughly washing the salmon fillet, and then skin and cut it into one-inch cubes.
2
In a small bowl, combine cumin and chili powder. Toss the salmon cubes in this mixture until evenly coated. Set the seasoned salmon aside to marinate briefly.
3
In a large skillet, heat olive oil over medium heat. Once hot, add the chopped yellow onion and sauté for approximately 2 minutes, or until it starts to soften and become translucent.
4
Increase the heat to medium-high. Carefully add the seasoned salmon cubes to the skillet, searing them for about 2-3 minutes. Gently turn the cubes to achieve even cooking without breaking them apart.
5
Crucially, make sure NOT to overcook the salmon. It should remain slightly firm in the center, as it will continue cooking once removed from the heat.
6
Reduce the heat back to medium. Stir in the drained diced tomatoes with green chilies, followed by the chopped cilantro and green onions. Gently mix everything together and allow it to heat through for another couple of minutes.
7
Remove the skillet from heat. Squeeze the juice from the quartered limes over the salmon mixture, and give it one last gentle stir. If desired, drain excess liquid before serving.
8
Serve the salmon in warm flour tortillas and accompany with quality salsa, sour cream, sliced avocado, and crisp romaine lettuce for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these tacos?
The main protein used in this recipe is Alaskan Wild Salmon.
How should the salmon be prepared before cooking?
The salmon should be thoroughly washed, skinned, and cut into one-inch cubes.
What spices are used to season the salmon cubes?
The salmon is seasoned with a mixture of one tablespoon of cumin and one teaspoon of chili powder.
What type of oil is used for sautéing?
Two tablespoons of olive oil are used for cooking the ingredients.
What kind of onion is used in this recipe?
A medium yellow onion, chopped, is used for the base of the taco filling.
How long should I sauté the yellow onion?
Sauté the yellow onion for approximately 2 minutes until it starts to soften and become translucent.
What heat setting should be used to sear the salmon?
The heat should be increased to medium-high for searing the salmon cubes.
How long does it take to sear the salmon?
The salmon cubes should be seared for about 2-3 minutes.
Should the salmon be fully cooked through in the skillet?
No, the salmon should remain slightly firm in the center because it will continue cooking once removed from the heat.
What type of canned tomatoes are used?
The recipe calls for two 8-ounce cans of diced tomatoes with green chilies, such as Rotel.
Do I need to drain the canned tomatoes?
Yes, the diced tomatoes with green chilies should be drained before being added to the skillet.
When should the cilantro and green onions be added?
They should be stirred in after the salmon has been seared and the tomatoes have been added.
How much fresh cilantro is required?
The recipe requires 1/2 bunch of chopped fresh cilantro.
How many green onions are needed?
One bunch of chopped green onions is used in the mixture.
When do I add the lime juice?
The juice from two quartered limes should be squeezed over the mixture after the skillet is removed from the heat.
What kind of tortillas are recommended for serving?
The salmon is best served in warm flour tortillas.
What are the suggested toppings for these tacos?
Recommended toppings include quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.
Can these salmon tacos be eaten cold?
Yes, the leftovers can be enjoyed cold over a crisp salad.
How many ingredients are in this recipe?
There are 9 primary ingredients listed for the salmon mixture.
What is the cooking tip for turning the salmon cubes?
Gently turn the cubes to achieve even cooking without breaking them apart.
What should I do if there is too much liquid in the pan?
You can drain the excess liquid before serving the salmon in the tortillas.
What size should the salmon pieces be?
The salmon should be cut into one-inch cubes.
Is this recipe considered a quick meal?
Yes, it is described as a quick-to-prepare meal with fresh ingredients.
What inspired this specific recipe?
This recipe pays homage to the creator's mother's cherished taco recipe.
What is the flavor profile of these tacos?
They feature a zesty brightness from lime fused with fragrant notes of cumin.
How many limes are used?
Two limes, quartered, are used for the juice.
What is the primary category for this dish?
This dish falls under seafood recipes and Mexican cuisine.
Is cumin used in ground form?
Yes, the recipe specifies ground cumin.
What type of lettuce is recommended?
Crisp romaine lettuce is recommended as a side or topping.
How much chili powder is used?
One teaspoon of ground chili powder is used.