Salmon tacos

August 12, 2015
Serves 6 people
food processor
Prep time
Cook Time

Eating Salmon week after week puts the pressure of coming up with new recipe ideas while trying to keep it simple but flavorful. Wild king salmon is so mouthwateringly delectable that very little is needed to enhance the wholesomeness of this meal.

I had cilantro from my csa share and I made a simple aioli blending it with greek yogurt, garlic, fresh lemon juice, sriracha chile sauce and sea salt.

I made a salsa with my tomatoes, onions, corn, Jalepenos, cilantro and sea salt.

I put all of it together on my GF corn tortillas and my brand new salmon tacos were ready!


  • 2 -2 1/2 Pounds
    wild Salmon fillets
  • 11/2 Cups
    chopped cilantro leaves
  • 1/2 Cup
    greek yogurt/sour cream
  • hot serrano peppers/Jalepanos
  • 2 Pieces
    garlic cloves
  • 3-4 Tablespoons
    Sriracha hot chili Sauce
  • 2 Teaspoons
    Turmeric Powder
  • 2-3 Teaspoons
    Sea Salt
  • 2-3 Tablespoons
    coconut oil
  • 2-3 Pieces
    Red and yellow tomatoes
  • 1 Cup
    cooked/grilled corn kernels
  • 1/4 Cup
    freshly squeezed lemon juice
  • 12 Pieces
    Organic corn tortillas
  • Avocado


  1. Marinate washed fish fillets with sea salt and 2 tsp turmeric powder. Refrigerate until ready to use.
    Make crunchy salsa - 2 chopped tomatoes, 1 chopped onion, 1/2 cup chopped cilantro, 2 chopped Jalepenos, corn kernels, chopped Avocado and sea salt to taste. Mix everything together and refrigerate.

    Make spicy aioli in a food processor by mixing cilantro, sriracha chili sauce, greek yogurt/sour cream, lemon juice, garlic together.Add some water to get the consistency that's easy to pour but not runny.

  2. Heat the oven to 400.
    Bring the fish fillets to room temperature by taking them out of refrigerator.

    Heat 2 TBSP oil in a open flat pan, add the fish fillets and fry them on each side for a minute until crispy. Put the partly cooked fillets in an oven proof dish and stick them in the oven for 5 minutes, to cook the insides of the fish.
    Let the fish sit loosely covered for 2 -3 minutes once its out of the oven, before using it.

  3. Slightly toast corn tortillas on a heated griddle with a little oil on both sides of tortillas until slightly colored. Once the tortillas are cooked for a minute or so, they are ready to eat. Place a piece of fish fillet on top of tortilla, cover it with spoonfuls of aioli (as per your taste). Top it off with crunchy salsa and serve. Salmon tacos are ready!


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