Disclaimer: This post is sponsored by IMUSA USA. All opinions stated are mine and are true to my personal experience while using this product. #imusausa #imusamoments
Crispy pan-fried salmon bites are encased in soft tortillas and served with homemade salsa ranchera and a cool avocado crema for a delicious Mexican fiesta!
Whoever coined the term Taco Tuesday is a genius! I wish it was called ‘taco any day’ or ‘taco everyday’, but doesn’t #tacotuesday just roll off your tongue?
And since we are talking about tacos, what do you think is the best taco filling? Chunks of meat or ground meat? Barbecued, slow-cooked or fried? Or dare I even say, meatless? In our household, the right answer is, anything and everything!!
So when the nice folks at IMUSA USA sent me a bag of goodies and asked me to create a Mexican feast, it was a no-brainer that I would do tacos.
Before we talk about the crispy fish tacos, let’s take a look at these beauties. I got a paella pan, y’all! And I also discovered that it is not just for paella. You can make anything on it. I love having a large surface to work on for quickly reducing sauces, stir-fries, etc. And of course, everyone has to have a good cast-iron pan. If you still do not have one, we cannot be friends. Seriously. So go, get one, ASAP.
Coming back to our tacos, one of my favorite recipes is crispy fried fish tacos. The crunchy, breaded exterior on the fish is a great contrast to the soft tortilla and sauces. And I find that salmon takes well to being fried up, though you can also try this with any white fish like tilapia, bass, flounder, cod, etc.
And now, let’s talk sauces. You cannot have tacos without salsa. You can simply chop up onions, tomatoes and jalapeños for a quick pico de gallo. But if you are feeling adventurous, try making a cooked salsa or salsa ranchera. The easiest way to make it is by cooking down some onions, garlic and tomatoes and blending it along with a few spices, jalapeños, cilantro and lime juice. I like to keep it a bit on the chunkier side, but you can make it as smooth or as chunky as you like. Another great thing is that the salsa ranchera keeps well for a few days in the refrigerator since it has been cooked. Yay for chips and homemade salsa any time!
Another great sauce ingredient is the avocado. And if you are tired of eating guacamole every time, I have made a cool avocado crema made with sour cream for you. You can drizzle it on tacos, spread it on quesadillas or eat it with tortilla chips. Super easy, super addictive!
I also like to serve extra sliced red onions, jalapeños, cilantro and lime wedges on the side. My opinion is that one can never have too many taco toppings. What do you say?
Gently toast your tortillas on a hot griddle and set up a taco filling station. How fun!
I like mine piled high with the fried fish, spicy salsa, sliced avocado, jalapeños and lots of cilantro.
And don’t forget a generous drizzle of the avocado crema. Once you have your tacos assembled, it’s chow-time!
Here’s how you can throw your own Mexican fiesta with these delicious fried salmon tacos served with salsa ranchera and avocado crema.
- Oil - 2 tbsp
- Garlic - 4 large cloves, crushed
- Red onion - ½ of a big one, chopped
- Tomatoes - 3 large, chopped
- Jalapeno - 1, chopped
- Cumin powder - ½ tsp
- Cilantro leaves - ½ cup
- Black pepper - ¼ tsp, crushed
- Lime - 1, juiced
- Salt - to taste
- Avocado - 1, small
- Sour cream - 1 cup
- Cilantro leaves - ¼ cup
- Lime juice - 2 tsp
- Salt - ¼ tsp (or to taste)
- Salmon - ½ lb, skinless
- Egg - 1, lightly beaten
- Taco seasoning - 2 tsp
- Bread crumbs - 1 cup
- Oil - 3 tbsp
- Flour or corn tortillas - 6-8, large
- Avocado - 1, diced
- Red onion - 1 small, thinly sliced
- Jalapeno - 1, sliced
- Cilantro leaves - for serving
- Lime wedges - for serving
- Salsa Ranchera: Heat oil in a large skillet (or paella pan). Add garlic and onions and saute lightly till fragrant and onions are soft.
- Add tomatoes and jalapeños (remove seeds for a mild salsa) and saute on high for a couple of minutes, stirring constantly. Now add cumin power and cilantro leaves, give it a quick stir and remove from heat.
- Cool and blend this mixture along with the juice of a lime, black pepper and salt to taste. Blend coarsely using the pulse option or blend it smooth as per your preference. Salsa ranchera keeps well for 4-5 days in an airtight container in the refrigerator.
- Avocado Crema: Blend together the flesh of a small avocado, sour cream, cilantro, lime juice and salt to taste. Avocado crema is best prepared fresh.
- Salmon Tacos: Cut salmon into 1" bite-sized pieces. In a mixing bowl, toss the salmon pieces with an egg and taco seasoning. If making your own taco seasoning, don't forget to season with salt.
- Rest the marinated fish for 5-10 minutes. Then roll each piece in breadcrumbs and set aside.
- Heat oil in a cast-iron skillet till it is shimmering hot. Pan fry the salmon pieces on medium heat till golden and crunchy, around 2 minutes per side. Drain and remove to a plate.
- Just before serving, toast the tortillas on a hot skillet.
- Fill a tortilla with 2-3 pieces of fried salmon, salsa ranchera, sliced avocado, onions, jalapeño and cilantro leaves. Generously drizzle the avocado crema on top. Serve immediately, preferably with a cold drink.
2. To save time, use a large can of crushed or diced tomatoes. Drain the juices before cooking.
3. Salsa ranchera is traditionally prepared by roasting whole tomatoes, peppers and onions, but this stove-top recipe is a super easy and quick alternative.
Make taco nights even more interesting with these delicious fried salmon tacos.
Don’t forget to PIN & SAVE this recipe for later.
Do you love tacos? What are some of your favorite fillings? Have you tried fried fish tacos? Do give this easy recipe a try and let me know how you like it.
Love tacos as much as we do? Can’t get enough of Mexican cuisine? I’ve got lots more for you!
- Mexican chicken street tacos.
- Fish tacos with cabbage slaw & yogurt-cilantro crema.
- Ground beef tacos with chimichurri sauce (Boy’s favorite!).
- Soda-battered fish tacos with jalapeño-cilantro-yogurt sauce.
- Spicy chicken tacos with roasted tomatillo salsa verde.
- Pan-seared herb-crusted tilapia tacos and fresh salsa.
- Baked chicken, bean and jalapeño popper taquitos.
- Slow-cooker chicken tortilla soup.
- One-pot Mexican chicken and orzo.
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I am sharing this over at Fiesta Friday.