Salmon Tacos With Salsa Ranchera & Avocado Crema
Author: 
Recipe type: Main, Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 tacos
 
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!
You will need:
For salsa ranchera,
  • 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
For avocado crema,
  • Avocado - 1, small
  • Sour cream - 1 cup
  • Cilantro leaves - ¼ cup
  • Lime juice - 2 tsp
  • Salt - ¼ tsp (or to taste)
For salmon tacos,
  • 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
How to:
  1. Salsa Ranchera: Heat oil in a large skillet (or paella pan). Add garlic and onions and saute lightly till fragrant and onions are soft.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rest the marinated fish for 5-10 minutes. Then roll each piece in breadcrumbs and set aside.
  7. 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.
  8. Just before serving, toast the tortillas on a hot skillet.
  9. 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.
Notes:
1. It is best to use skinless salmon steak for this recipe. You can also try this recipe with any other fish or even shrimp.
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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/06/19/salmon-tacos-salsa-ranchera-avocado-crema/