Now that salmon season is upon us, I try to incorporate a little sockeye or coho into my dinner menu at least once a week. But some nights, when I’m just not feeling fancy, a little handheld comfort food hits the spot. These salmon soft tacos are flavorful and filling, and require almost no effort. Depending on your preference for heat, you can crank up or down the chili and chipotle powder.
Makes: 6 soft tacos
Total kitchen time: 15 minutes
- 1-1.5 lbs. salmon fillet, skin and bones removed
- 1/2 tsp. paprika
- 1/2 tsp. red chili powder
- 1/2 tsp. chipotle powder
- 1/2 tsp. kosher salt
- 6 whole wheat tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup cabbage (green or red), finely shredded
- 1/4 cup sour cream
- 2 tbsp. cilantro, finely chopped
- 1/2 cup tomato, diced
- Heat a large, heavy-bottomed skillet or griddle over high heat until it is really (really) hot. If possible, use cast iron.
- Season the salmon fillet on all sides with kosher salt, paprika, chili powder and chipotle powder. Place the fillet on the heated pan, pressing down lightly to ensure the whole surface area is making contact. Then, walk away. Don’t touch or jiggle it or the fish will fall apart. Let it cook for about 2 minutes, or until it naturally releases from the pan with a spatula.
- Flip the fish over and sear another 2 minutes. Turn off the heat, and gently break apart the fish into large flakes using a spatula or tongs. Transfer to a plate or bowl.
- To assemble each soft taco, heat a tortilla for 30 seconds in the hot pan (with the stove turned off). Top with cheese, salmon, tomato, cabbage, sour cream and cilantro. Serve warm.