These Spicy Salmon Tacos with Guacamole are quick, easy and super flavourful. Baked in lime juice and then sautéed in a mix of heart-warming spices - oh, and did I mention that they are also the best Valentine's meal idea ever? Because they are!
First of all, I am sorry I disappeared for a couple of weeks. I commute to work every day and trains have just been a disaster, with major delays and cancellations, meaning that I would come home exhausted, starving and with no intention to fulfil my blogging endeavours. This past weekend the weather was horrible which meant I had plenty of time to recharge and shoot some new recipes. So hopefully we’re going to be up and running as usual! But now onto these amazing tacos.
For some reason I have been obsessed with tacos for a few months. I have ordered, made and ate a number of tacos and taco bowls, from vegan to meaty ones and just loved the spice kick and the combination of warm flavours. At the same time, I have also been getting hella bored of salmon, which is unusual since I normally LOVE salmon and have it weekly. Thing is, I always have salmon the same way. Either with some pasta or oven baked with some herbs and garlic and a side of curried rice. So even though it tastes delicious, after a little bit it tends to get boring.
So one day, as I was planning my meals for the week, I thought why not combining the two? I have seen quite a few fish taco recipes, so I knew I had not gone mad and that it was a thing. I played with it and used some of the spices and flavours I love most about tacos. I am talking garlic and onion powder, smoked paprika, chipotle chillies. The all shebang! All served with a side of zingy guacamole and some soothing sour cream. It was the dream. My boyfriend even asked me to write down the recipe so he can cook it himself! And since that day a few weeks ago, these Spicy Salmon Tacos have become a firm favourite of ours. I know, I know, maybe I will get tired of them too at some point. Possible. But for the time being it looks rather unlikely.
Just as for all of my recipes, you can mix and substitute a few ingredients. I normally use corn tortillas for my tacos, but you can use any type of tortillas you like or have at hand, from whole wheat to white flour ones. I use lime, but have substituted it with lemon a few times and it did not disappoint. Also, if you don’t have chipotle chilli flakes don’t panic: chilli powder works just as fine, it just doesn’t have the same smokiness. Maybe add a bit more smoked paprika, if that’s the case.
As for the guacamole and sour cream you can substitute the former simply with a rice avocado, diced or smashed, and the latter with Greek yogurt. I also sprinkle some hot sauce on my tacos, but you can use salsa. Options are pretty much endless.
With Valentine’s Day approaching, your feed is probably overflowing with pictures of decadent desserts, Red Velvet Baileys and pink sweet treats. To that I say, this Valentine, or Galantine, gift the people you love (and yourself) the gift of Tacos. That’s the way to their hearts.
Ingredients
Makes 5 – 6 tacos
6 corn tortillas
2 salmon fillets
1 lime
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chipotle chilli flakes
Salt
Olive oil
Sour cream (optional)
Hot sauce (optional)
For the guacamole:
1 large ripe avocado (or two small ones)
½ small red onion
1 tsp garlic powder
¼ tsp cayenne
1 tbsp lime juice
Black pepper and salt
Olive oil
Instructions:
Preheat the oven to 180° C.
Place the salmon fillets onto a baking tray with baking paper and cover with lime juice. Bake for about 13 minutes, or until they are cooked through.
In the meantime, make the guacamole: finely chop the red onion and peel the avocado. Mash the avocado with a fork until you reach a smooth texture. Add the red onion, the garlic powder, the cayenne pepper, a generous sprinkle of black pepper, a pinch of salt, the lime and 1 tsp olive oil. Mix everything, adjust to taste and place in the fridge.
One they are out of the oven shred the flesh with two forks, obtaining some chunky flakes. Transfer them onto a pan with a splash of olive oil and the spices and sauté on a high heat for a couple of minutes or until the edges become slightly charred and crispy.
Heat your tortillas in the microwave or on a pan for a few seconds. Then fill with the guacamole and the salmon. Optional but highly recommended: serve with a dollop of sour cream, a dash of hot sauce and some lime juice.
Enjoy!
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