Recipes in this post
I love salmon, and I love avocado, and I love tacos! What could be better for a hot summer day than Poached Salmon Tacos with Avocado Salsa? When I was at a discount store with my friend Amber, I found green cactus tacos. I also had some red cabbage in the refrigerator and I thought that would look nice with the red and green.
If you cannot get these wonderful green cactus tacos, you could use corn tortillas. For a festive mood, try blue corn tortillas.
You only need a little salmon, so using wild salmon will not break your bank, and will be a lot better for you. It will also taste a lot better. The salmon that live on farms have dyes injected, and they don’t get to swim around in the ocean like their wild cousins.
Recipe: Poached Salmon Tacos with Avocado Salsa
Ingredients
– Salmon —
- 1/2 pound Salmon filets
- 1 teaspoon Lime Juice
- 1/4 teaspoon Fish and Chips Vinegar
- 1/8 teaspoon Chipotle powder
- 1 cup Water
- 1/4 teaspoon Liquid smoke
- 1/2 teaspoon Soy sauce
– Sauce —
- 2 tablespoon Mayonnaise
- 3 tablespoon Plain Yogurt
- 1/8 teaspoon Chipotle powder
– Avocado Salsa —
- 1 Avocado
- 1 Tomato chopped
- 1 tablespoon Green onion chopped
- 1 tablespoon Corn
- 1/4 teaspoon Seasoned salt
- 6 drops Tabasco
– Serving —
- 4 Cactus corn tortillas warmed
- 1/2 cup Red cabbage shredded
Instructions
- For the salmon, put the liquid ingredients in a small frying pan. Heat the liquid to almost boiling, then gently place the salmon in skin side down, cover and reduce heat to very low and pouch until the salmon flakes, about 20 minutes. Take off the heat and refrigerate.
- To make the sauce, combine the ingredients, and taste for seasoning. If you like it a little hotter, add more Chipotle, cooler, add more yogurt. Chill until ready to serve.
- To make the avocado salsa, combine all the ingredients and mix lightly, leaving large pieces.
- To serve, put sauce on tortilla, then salmon, then avocado salsa, then top with cabbage.
Variations
If you cannot get these wonderful green cactus tacos, you could use corn tortillas. For a festive mood, try blue corn tortillas.
Preparation time: 45 minute(s)
Cooking time: 20 minute(s)
Diet type: Pescatarian
Number of servings (yield): 4
Culinary tradition: Mexican
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
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My grandma used to make something very similar to this and it was fantastic. Thank you for the wonderful recipe. On that note, she also used to make creamed tuna on toast. Do you have a recipe for that that you could provide me? Thanks in advance!
You could make creamed tuna by making a Béchamel, maybe adding Parmesan, sautéed mushrooms, maybe pimento. That actually sounds pretty good – and I’ve got tuna in my pantry. Maybe I’ll make it and post it on this Friday.
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