Salmon Tacos

I posted this summer/fall of Keith's Salmon fishing trips that resulted in a freezer full of fish. Compared to last year when we got none, this year we have an abundance of fish and with that abundance means I have to come up with recipes for Salmon. I have never been a big fish eater, maybe because I lived in a land lock country in Africa, where fresh fish was not available. But I am learning to love fish. How can you beat baked Halibut with some garlic butter and Ritz crackers on top, or pecan crusted Salmon, or the good and proper Fish & Chips. I do love those dishes! This year we didn't get Halibut or Pike like we had last year but with lots of Salmon I have been experimenting with new recipes. I am becoming very convinced that Salmon is one very versatile fish. I have already posted a recipe for some yummy salmon chowder but this week's Tasty Tuesday is a recipe I just tried and it was a HUGE success at the Ramos residence! Fish Tacos using Salmon! If you would ask Keith a before trying these yummy tacos if I would ever order a fish taco ANYWHERE he would say "No, Tabitha doesn't eat fish Tacos" That would have been true. But last week I was so homesick for some Mexican food that I kind of went on a Mexican food cooking spree. It was then I tried to think of a way to put salmon into Mexican cuisine. I googled Fish recipes and tons came up, but most recipes called for white fish and not salmon... Maybe because in most parts of the USA, salmon is expensive and a normal person would not spend lots of money to put salmon in cheaper dishes like tacos, unlike here where salmon is one of the cheapest fish to cook with. Anyways, I decided that even though i have never really liked fish tacos before, that I would try them at least once and if I don't like them I would throw the recipe out. Well I made enough for Keith to take leftovers to work the next day but after putting them on the table..... THEY WERE GONE! My boys ate about 4 EACH! and Keith and I finished off the rest! Yes these were very yummy. I think we will have to invest in more hard shell tacos. Which tasted the best with these. We tried them with just plain corn tortillas and they were not nearly as scrumptious. I can't wait to try Salmon in other dishes that I would not really try it in. I can now say I am beginning (to borrow the Red Lobster slogan) "I seafood differently" Yep I love these fish tacos. Both Keith and Kaden asked when we were going to make them again, so this recipe is going into my recipe collection!

Salmon Tacos
1 lb salmon (skinned and cut into 1 inch cubes)
1/2 TBSP cumin
1 teaspoon chili powder
2 TBSP olive oil
1 medium onion, chopped
2 limes quartered ( I didn't have lime and used lemon juice and it was still delicious but fresh limes would be AMAZING!)
1 can diced tomatoes with green chilis, drained, ( I used Rotel and actually didn't drain it)
1/2 bunch of fresh cilantro, chopped
1 bunch green onions, chopped

Toss cubed salmon in cumin and chili powder. Set aside.
Heat large skillet over medium heat and cook onions for about 2 minutes, till soft
Add Salmon to skillet. Lightly sear salmon on each side. turn them gently so they don't break apart. About 3 minutes. DON"T OVER COOK! The salmon will continue cooking through out the next steps. Add canned tomatoes, cilantro, and green onions. gently stir and heat throughly. Squeeze Lime juice over salmon, Stir and plate up. Serve with warm tortillas or crunchy taco shells. ( I recommend the hard shell tacos to give a crunch.) Top with cheese, sour cream, salsa, sliced avocado, lettuce (we used shredded cabbage because the moose ate our lettuce)

These seriously are easy and delicious! And with winter here, it kind of transported me to the tropics....kind of!=)