We had an amazing gift given to us this week–we had a friend give us four 2 pound bags of salmon fillets! Now, our family does not eat salmon normally, because that is too expensive to be included in our food budget. So I put three bags in the freezer and immediately defrosted one bag for Sunday dinner.
I love cooking fish for a great Sunday dinner after church as it cooks so fast! Combined with my freezer mashed potatoes that were in the oven warming up during church and a bag of corn, I had a relatively simple dinner!
The bag contained ten fillets, so I cooked up five for dinner and left the other five in the refrigerator. Which meant we had to eat them for dinner Monday night as I couldn’t re-freeze the salmon once it had defrosted.
I was in a quandry about what I should make. I did not want to make what I had just made the day before. I remembered seeing recipes for fish tacos, but I thought the recipes I had seen were made with white fish. I googled salmon tacos, and found this recipe.
I did not have some of the ingredients, so I improvised. My husband and I loved them! The kids turned up their noses at the tomatoes in the pan–their loss, our gain! I also cooked rice and black beans as my kids love those items. They ate them for their meal; we added them to our tacos.
So here is how I made them. The original recipe is more authentic, but I made do with what I had on hand.
- 1 pound salmon fillets cut into one inch cubes
- 1/2 tablespoon cumin The original recipe called for 1 tablespoon
- 1 teaspoon chili powder
- 2 tablespoons oil
- 1 medium yellow onion chopped (I just used minced onion and added about 1 teaspoon minced garlic)
- 2 limes quartered (I just used some lime juice I had.)
- 1 16 ounce can of diced tomatoes (The original recipe calls for tomatoes with green chilies.)
- about 1/3 cup of my salsa which I knew contained some cilantro The original recipe called for green onions and cilantro.
Toss cubed salmon in cumin and chili powder. Set aside.
Heat large skillet over medium and cook yellow onion for 2 minutes.
Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
Return heat setting to medium. Add canned tomatoes and salsa (green onions and cilantro if desired.)
Squeeze lime juice over the salmon mixture.
Serve with warm tortillas, salsa, sour cream, sliced avocado (if desired), and crisp romaine lettuce.
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