Salmon Tacos
PREP TIME: 10 MIN
COOK TIME: 10 MIN
TOTAL TIME: 20 MIN
Salmon tacos are sure to be a favorite in your home. Something magical happens when when you combine the crispy texture of a jicama tortillas and the sweet and savory flavor of this salmon combination. These salmon tacos are an explosion of flavor.
Let’s talk Jicama tortillas…
Jicama slices make the perfect taco shell. I buy these at our local grocery store in the vegetable section where they sell the pre-bagged salads and zucchini noodles. Since jicama tortillas don’t have to be cooked they make dinner or a snack ready in minutes. If you’ve never had jicama, the texture and flavor is a cross between a carrot and a potato. It is very crisp and slightly moist.
Let’s talk Wild Caught Fish…
As a self proclaimed “Veg-Aquarian”, we eat a lot fresh, wild caught fish in our home. Nothing compares to a nice filet of fish straight off the dock, right into your skillet but what if you aren’t close to the coast line? Who has the time to go to the market everyday and get fresh wild caught fish? How do you know if it’s actually “fresh”?
We all know we should buy wild caught fish. Depending on where you live, there’re some problems that we unknowingly overlook when buying “fresh fish” from your local supermarket. For example, we never known how many times a piece of fish has been frozen and unfrozen from the time it leaves the dock until the time it reaches to the store. What about when you try to stock up on fresh fish and accidently leave a piece of raw fish in the refrigerator past it’s prime? It doesn’t take very long until a nasty fishy smell is seeping into everything in your refrigerator. Trust me, no one needs that in their life! What can you do?
An affordable solution that has worked very well for our family is ordering wild caught fish/salmon in a monthly subscription box directly from Alaska. I have ordered from several different companies and I have not been let down once. The fish/salmon is cut into filets, packaged individually, flash frozen, then shipped right to our door. They also send a couple packages of minced salmon meat, which is great for recipes like this one for salmon tacos. This saves me so much time and the quality of fish is a step up from anything our local supermarket has to offer.
I do not represent any of these fishing companies, I am sharing with you what has worked for our house. It is important to remember- do the best with what you have. If supermarket fish is what is available then keep doing that. Just make sure it is wild caught and not farmed.
Tips from Lectin Free Wife…
Most of the salmon filets are generally too big for one person so I divide them into smaller portions by cutting with clean kitchen scissors or a knife before cooking. Dr. Gundry recommends using a deck of cards as a visual reference to know how big to make your portions.
I love buying wild caught seafood like this because…
I know-I’m getting wild caught instead of farmed fish!
Its always fresh & delicious!
I know-exactly how much to budget into my monthly grocery expenses!
It supports sustainability in the wild caught fishing market!
Its easy!
Using Frozen Fish Guide…
Take the frozen salmon out of the freezer the night before and put in the fridge to thaw overnight. Filets should be ready to go by dinner time.
In a pinch for time? Fill the sink with cold water and thaw the fish in a zipper bag
PRO TIP: When thawing anything in the fridge (even if you think its in a sealed package) be sure to put it inside a container just incase there is any spillage or condensation when it thaws. If you don’t have a container, try using a zipper bag.
INGREDIENTS
Here’s all the goodies you need to make Salmon Tacos.
1 lbs minced salmon
4 tbls toasted sesame oil
1/4 tsp iodized sea salt
1/4 tsp ground pepper
2 tbls coconut aminos
1 tsp Worcestershire sauce
2 tbls Japanese multi-purpose seasoning from Trader Joes
1 lime juiced
1 tsp minced ginger
jicama tortillas
Optional Toppings
purple cabbage
sliced onion
cilantro
pickled ginger
INSTRUCTIONS
Here’s how to make Salmon Tacos at home.
In a medium sized bowl, place thawed/minced salmon and break fish apart using a fork or potato masher
Add 2 tbls sesame oil, salt, pepper, 1 tbls coconut aminos, Worcestershire, multipurpose seasoning, and minced ginger to the bowl, incorporating well
In a ceramic coated/non-stick skillet, heat 2 tbls of sesame oil over med/low heat
Add the salmon mixture to the skillet, using a wooden spoon, stir the fish for a couple minutes until salmon becomes a light/whiteish pink in color
Remove skillet from heat and add remaining 1 tbls of coconut aminos and fresh lime juice
Load up your jicama tortillas with salmon and toppings of your choice
Here’s the Recipe…
Salmon Tacos
Ingredients
- 1 lbs minced salmon*
- 4 tbls toasted sesame oil
- 1/4 tsp iodized sea salt
- 1/4 tsp ground pepper
- 2 tbls coconut aminos
- 1 tsp Worcestershire sauce
- 2 tbls Japanese multi-purpose seasoning from Trader Joes
- 1 lime juiced
- 1 tsp minced ginger
- jicama tortillas
- purple cabbage
- sliced onion
- cilantro
- pickled ginger
Instructions
- In a medium sized bowl, place thawed/minced salmon and break fish apart using a fork or potato masher
- Add 2 tbls sesame oil, salt, pepper, 1 tbls coconut aminos, Worcestershire, multipurpose seasoning, and minced ginger to the bowl, incorporating well
- In a ceramic coated/non-stick skillet, heat 2 tbls of sesame oil over med/low heat
- Add the salmon mixture to the skillet, using a wooden spoon, stir the fish for a couple minutes until salmon becomes a light/whiteish pink in color
- Remove skillet from heat and add remaining 1 tbls of coconut aminos and fresh lime juice
- Load up your jicama tortillas with salmon and toppings of your choice
Notes:
*Salmon notes- I subscribe to a monthly service box of wild caught frozen fish from Alaska. Part of the box is a package of minced salmon. This is what I use for this salmon taco recipe.