Spicy Salmon for Tacos
This week the theme for #SundaySupper is Regional Specialties and I can’t think of anything that means Alaska MORE than salmon, can you? Maybe pilot bread? Or if you’re thinking general region being the Matanuska Susitna Valley and then that’s potatoes. Yes, I could have gone the all-carb route but I chose SALMON because we love it. And we caught a lot last year so I need to use it up. It’s a 2 for 1 over here, a post AND eating down the freezer. We dearly LOVE salmon tacos and this recipe for Spicy Alaska Salmon for Tacos adds a spicy kick to a family favorite.
Too Much Salmon?
You might think you would love to have the “too much salmon” problem and you might actually enjoy for a year. Maybe two at the most. And then the ones you love, they turn on you, they refuse to eat another salmon patty, salmon loaf, grilled salmon steak, salmon fish stick. In fact, they might just refuse to even set foot in the house if you’re cooking salmon.
Don’t get me wrong. These people are same exact people who catch all the salmon, who excitedly pack everything they own in the car and go sleep in not-their-bed to catch salmon. Yes, those people who gleefully bring it home will turn on you. So you have to go about the whole “eat 45 salmon a year” thing very, very carefully, dole it out in just the right amount, about every ten days in various forms will get you through your freezer of salmon without revolt.
I, of course, never did this to my mom. Nope not me, I shut up and ate that salmon loaf with a damn smile on my face. Ask her–never mind DO NOT ENGAGE MY MOTHER IN THIS! But she would totally agree with what I’m saying. I would never have worn nose plugs as a child when she was cooking salmon…
This SPICY variation of my regular Mild Salmon Tacos, if you don’t like the heat check those out instead. To get the heat for these tacos I lean heavily on fiery chipotle chili powder and jalapeño powder both of which can be found on Amazon or in spice shops. Be careful with the jalapeño powder, it’s very light and airy, when you open the bag it floats up into your face, it will make you sneeze or choke so be aware and open carefully! And of course feel free to tone down any of the peppers in the spice mix to suit your heat limit.
Low Carb Salmon Tacos
If you’re low carb and you want to make low carb salmon tacos use my easy recipe for low carb tortillas. They take a bit of work but they are so good it’s worth the time and effort.
Spicy Salmon Tacos
- 1 1/4 pound salmon fillet or pieces to make 1 1/4 pounds partially frozen works great
- 1/2 teaspoon ground cumin
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon chipotle powder
- 1/2 teaspoon jalapeno powder
- 1 teaspoon garlic granules
- 2 teaspoons cooking oil
- use a sharp fillet knife to remove the salmon from the skin-- To do this slice down through the salmon, then before you hit the skin turn the knife sideways and slide it away from you along skin, repeat until the skin is completely removed
- while you're skinning the salmon make sure to feel for bones and remove any that you feel, you don't want a surprise pin bone showing up
- cut the salmon in about one inch cubes, smaller or bigger are fine
- place in a plastic bag or a shallow bowl
- mix dry spices cumin through garlic in a small bowl, toss with the salmon to coat
- let rest for at least 20 minutes
- prep your tortillas and fillings during this time
- when you're ready to get cooking heat 1 teaspoon of oil in a 10 inch skillet over medium heat
- swirl to coat the bottom
- add half the salmon, let it sear for a 1-2 minutes, then carefully turn it over and cook for 1-2 minutes turning carefully as needed to cook through--do not cook for longer than 5 minutes or it will begin to flake and fall apart, you're going for cubes here
- remove to a serving dish, sprinkle with a pinch of salt and repeat with the remaining salmon
- serve with your desired toppings and tortillas