Southwestern Salmon Tacos with Avocado Salsa
|Credit:||from The Dinnertime Survival Cookbook © 2013, courtesy of Running Press.|
|Number of Servings:||Serves 4|
|Ingredients:||2 avocados 2 tomatoes, cored and diced ½ cup finely diced red onion ¼ cup loosely packed chopped cilantro Juice of 1 lemon Kosher salt and freshly ground black pepper 4 (5-to-6-ounce) salmon fillets ¼ cup canola oil Eight 6-inch flour tortillas Chipotle Sour Cream (recipe follows) Cilantro leaves, for garnish|
|Preparation - Directions:||
1. Cut each avocado in half lengthwise and remove the pit. Carefully scoop the flesh from the shell and dice it. Toss the diced avocado with the tomato, onion, cilantro and lemon juice. Stir to mix and season to taste with salt and pepper. Season the salmon fillets with salt and pepper. In a medium sauté pan, heat the oil until smoking over medium-high heat and cook the salmon, fleshy sides down, for 4 to 5 minutes on each side or until cooked through. Transfer the fillets to a platter to cool slightly.
2. Spoon heaping tablespoons of the avocado salsa onto each flour tortilla. Gently flake each salmon fillet with your fingers or a fork.
3. Top the tortillas with salmon, Chipotle Sour Cream and cilantro leaves. Serve immediately.