Fish tacos, a specialty of the Pacific coast, seem to be everywhere these days. You’ll be surprised at just how easy they are to make at home. We’ve used salmon in this recipe instead of the traditional white fish. The bright, fresh flavor makes this a perfect recipe for entertaining or something new to add to your recipe repertoire. Salmon, tangy sour cream, avocado and our salsa all come together in a medley of bright and fresh flavors and textures.
cost per recipe: $14.29
The price is determined by the national average.
pounds salmon fillet
tablespoon olive oil
cup sour cream
tablespoon lime juice
teaspoons grated lime zest
cup Pace® Chunky Salsa - Mild or Pace® Salsa Verde
cup frozen whole kernel corn, thawed
flour tortilla or corn tortillas (6-inch), warmed
large avocado, pitted, peeled and diced (about 1 cup)
cup chopped cilantro
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 flavor here, but if you want less, add the juice and zest gradually and taste as you go). In another bowl, stir the salsa and corn. Spread about 1 tablespoon sour cream mixture on each tortilla. Divide the fish among the tortillas. Top with the avocado, cilantro and salsa mixture. Fold the tortillas around the filling. Serve with additional sour cream or salsa, if desired.