Recipe for Salmon Tacos

Our good friend Lincoln recently came up for a visit. He is a big supporter of our blog, so he knows that we are always in the kitchen. We decided to make him Salmon Tacos for dinner, since they are one of his favorites. We had to spoil our guest of honor!

We grilled up some salmon on our indoor grill pan. Thanks All-Clad! It was too cold to go outside:) Josh made a basic rub with cumin, chili powder, and black pepper.

We spiced up the tacos with fresh pico, lime crema, chopped cabbage, fresh cilantro, and lime. The perfect pairings for fish tacos! We also made our favorite cilantro lime rice and some black beans to go with.

It was one tasty meal! And most importantly, Lincoln approved! It was fun cooking for him. He is the best!

And a BIG thanks to our friend Celsa, for helping us design our new header! We love it!!

Salmon Tacos

Fresh Salmon

Cumin

Chili Powder

Black Pepper

Cabbage, chopped

Fresh corn tortillas

For the Pico:

Tomatoes, diced

Garlic, minced

Onion, diced

Jalapeno, minced

Fresh cilanto, chopped

Fresh lime juice

Salt

Pepper

For the Lime Crema:

Sour cream (I used fat free)

Garlic, minced

A bit of diced onion

Fresh cilantro, chopped

Fresh lime juice

Salt

Pepper

1. Mix cumin, chili powder, and black pepper together. Josh didn't measure so just guess:) Rub this on the salmon filets. Grill salmon for a few minutes. Make sure the fish is tender and moist. Don't overdo it.

2. Prepare the fixings. Heat up the corn tortillas. Place them in tin foil and heat them in the oven or on a skillet on the stove. Chop the cabbage.

3. Make the Pico. Chop up all of the ingredients in a small bowl and mix. Taste. We don't measure, we just do it to our taste!

4. Make the Lime Crema. You can add mayo to the sour cream, do half and half...but I hate mayo, so I just used sour cream. Again, I didn't measure, just add ingredients to your taste.

5. When the salmon has cooled, pull it apart so it is in chunks. Place the salmon on the hot tortillas. Load on the toppings: cabbage, pico, lime crema, fresh cilantro, and lime juice.

6. Serve with black beans and cilantro lime rice.