Easy Salmon Fish Tacos
Easy Salmon Fish Tacos are a restaurant worthy explosion of flavor and texture in every bite without the drive, wait or price! These fish tacos can be on your table in just over 30 minutes making them the perfect addition to your easy weeknight dinner arsenal. The Sea Cuisine Honey Chipotle Salmon is baked in the oven or pan seared then topped with sweet and crunchy corn salsa, and silky, tangy, salsa verde crema. Pair them with cilantro lime rice, pina colada fruit salad and tres leches cake you have the perfect summer meal!
Servings 7 -10 tacos
Ingredients
TACOS
- 1 package Sea Cuisine Honey Chipotle Salmon
- 1 tablespoon olive oil
- 7-10 corn tortillas
- 1 avocado, sliced (optional)
- limes for serving
CORN SALSA
- 2 ears of sweet corn, husked (may sub 1 15 oz. canned sweet corn or 1 ½ cups frozen sweet corn)
- 1/2 red bell pepper, diced
- 1 Roma tomato, diced
- 2 tablespoons diced red onions
- 2 tablespoons minced cilantro
- 1-2 jalapenos, seeded deveined, minced
- 2 tablespoons lime juice
- 1/4 tsp EACH ground cumin, salt, garlic powder, smoked paprika
SALSA VERDE CREAM SAUCE
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup salsa verde
- 2 tablespoons lime juice
- 1/8-1/4 teaspoon ground chipotle pepper
Instructions
CORN SALSA
- GRILL CORN: Grease and heat grill to high heat (450 degrees). Lightly brush each ear of corn with olive oil and add to the hot grill. Cook for 2-3 minutes on each side, rotating the corn until all of the sides are charred, about 10-12 minutes. Once cool enough to handle, cut the kernels off of the cob and transfer to a medium bowl.
- OR SKILLET CORN: Cut the kernels off of the cob or use frozen (no need to thaw) or drained canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5-7 minutes. Transfer kernels to a medium bowl.
- ASSEMBLE: Add all of the remaining Corn Salsa ingredients to the bowl and toss to evenly combine. Season with additional lime juice and/or salt and pepper to taste. Set aside (tastes best if allowed to rest for 20-30 minutes).
FISH
- Heat one tablespoon olive oil in a medium nonstick skillet over medium heat.
- Add the frozen fillets in a single layer and cook for 10-12 minutes until the crust is crispy and the fish is cooked to your liking, flipping halfway through cooking. (I recommend 130 degrees F on an instant read thermometer). Transfer to a cutting board and let rest for 5 minutes. While the fish is resting, make the Salsa Verde Crema (instructions below).
- After 5 minutes, slice each fillet in half lengthwise and then into 6-7 rows to create bite-size pieces of fish.
SALSA VERDE CREMA
- Whisk all of the ingredients together in small bowl; set aside.
WARM TORTILLAS
- Warm tortillas in the microwave wrapped between damp paper towels for 45-60 seconds, in a skillet or char over the open gas stovetop flame until warm but still pliable.
ASSEMBLE
- Assemble tacos by layering warmed corn tortillas with 3-4 pieces of fish, optional avocado slices, corn salsa, and salsa verde crema. Serve with optional lime wedges and hot sauce.
Video
Notes
*The package instructions for Sea Cuisine indicate you can bake the salmon but they get far crispier by pan frying.
How to Store and Reheat
- Storage: Store the fish, corn salsa and crema in separate airtight containers. The fish is good for up to three days.
- To reheat on the stove: Heat a drizzle of oil in a nonstick skillet over medium heat, add the fish, cover and cook just until warmed through, remove the lid and crank up the heat to crisp up the outside.
- To reheat in the microwave: Transfer the fish to a microwave safe plate and microwave for 20 seconds then at 10 second intervals as needed. Take care not to over-cook or it will become rubbery.
- To reheat in the oven: Wrap fish in lightly greased foil and transfer to a baking sheet. Reheat at 350 F degrees F for 8 minutes or just until warmed through.