Ingredients
– 1 pound salmon fillets, fresh or frozen and thawed
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ teaspoon chili powder
– ½ teaspoon ancho chili powder (or regular chili powder as substitute)
– ¼ teaspoon garlic powder
– ¼ teaspoon onion powder
– 1 ½ tablespoons olive oil
– Small tortillas (corn or flour) quantity as needed
– Fish taco slaw quantity as needed
– Chopped cilantro quantity as needed
– Sliced radishes quantity as needed
– Lime wedges quantity as needed
Instructions
1-First, pat the salmon dry and mix the seasonings: 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon chili powder, ½ teaspoon ancho chili powder, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder.
2-Apply this mix to the flesh side of the salmon for the best results.
3-Heat 1 ½ tablespoons olive oil in a large nonstick skillet over medium heat, then place the salmon skin side down and cook for 4 to 5 minutes until crispy.
4-Flip the salmon and cook for another 3 to 4 minutes until it’s opaque and flaky.
5-Let it rest for 3 minutes, then flake it into large pieces, discarding the skin if you prefer.
6-Finally, serve in warm tortillas topped with fish taco slaw, chopped cilantro, sliced radishes, and lime wedges for a fresh finish.
Notes
🐠 Use fresh salmon or fully thaw frozen salmon and pat dry for best texture.
🌿 Season only the flesh side of the salmon to optimize flavor.
🔥 Warm tortillas before assembling and consider frying briefly in avocado oil for added flavor.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: Mexican
- Diet: Gluten option depending on tortilla choice
Nutrition
- Serving Size: 1 serving
- Calories: 367
- Sugar: 1 g
- Sodium: 672 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 62 mg