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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!
👥 7 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- cutting board
- whisk
- microwave
📝 Preparation Steps
1
CORN SALSA
2
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.
olive oil1 tablespoon
3
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.
olive oil1 tablespoon
4
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).
lime juice2 tablespoons
5
FISH
6
Heat one tablespoon olive oil in a medium nonstick skillet over medium heat.
olive oil1 tablespoon
7
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).
8
After ⏱️ 5 minutes, slice each fillet in half lengthwise and then into 6-7 rows to create bite-size pieces of fish.
9
SALSA VERDE CREMA
10
Whisk all of the ingredients together in small bowl; set aside.
11
WARM TORTILLAS
12
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.
13
ASSEMBLE
14
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.
avocado, (sliced (optional))1
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