When I first heard of fish tacos, I thought they would be disgusting. Boy was I wrong! And living in the Pacific Northwest allows us to make these fabulous salmon ones.
Alder plank or cedar plank if grillingsoaked for a minimum of 30 minutes
For serving
tortilla shells
pico de gallo
tartar sauce
lime wedges
riceif making rice bowls
Instructions
If baking, preheat oven to 400°F. If grilling, preheat grill or build fire.
Brush salmon with olive oil.
Mix all the spices together and coat the salmon with them.
If grilling, place the salmon on an alder or cedar plank and grill over medium high heat 15-20 minutes, depending on the thickness. Watch it carefully because the wood can catch fire even if it has been soaked.If baking, place the salmon on a parchment-lined baking sheet. Bake for 15-20 minutes, depending on the thickness.If pan searing, preheat a skillet over medium-high heat, then place the salmon flesh side down to sear it, then flip it carefully to crisp the skin. Cook it till it flakes gently and is still translucent inside.
Serve tacos on corn tortillas, topped with pico de gallo, tartar sauce, and shredded cabbage.
Serving option: Make a taco bowl with rice as the base, and all the condiments added on top.
Keyword fish, fish tacos, wild salmon, wild salmon tacos