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Salmon Tacos

February 21, 2013

Lent, those horrible 40 days that you have to give up something you love and stop eating meat on Fridays. Growing up, I was absolutely miserable  during no-meat Fridays. I felt like I was missing out everything for that one day… yes, I’ve always been a bit dramatic. My mom always tried to make those days easier by feeding us fish, lentils, cheese, beans, and veggies. But most children do not want those meal options… What kids wants fish fillets, while their friends are having pepperoni pizza and chalupas!? – Yes I was the kid with the super strict Catholic parents that didn’t even let me eat the pepperoni bits in the cheap LAUSD pizza.

But luckily for everyone, I have grown up and have learned to eat fish! And since it is no-meat Friday, I have prepared a special lent safe recipe: Salmon Tacos! I also made an avocado-cilantro cream for the tacos.


  • 2 Salmon fillets
  • Tortillas
  • 2 Limes
  • 1/2 of avocado
  • 3 tbsp of sour cream
  • 2 handfuls of cilantro
  • Queso Fresco
  • 1 Tomato
  • Salt
  • Pepper


1. Preheat oven to 350 degrees.

2. Rub the salmon fillet with the lime juice from 1 lime,  salt, and pepper.

3. Bake salmon fillets for 35 minutes.

4. While the salmon bakes, make the avocado-cilantro cream. In a blender, add the avocado, sour cream, half of the cilantro, the juice of 1 lime, and salt and pepper to taste; blend until the ingredients have mixed and green (guacamole-like) cream.

5. Cut the tomato into small cubes and set aside for garnish. With the rest of the cilantro, pull the the cilantro leaves off the stems and set aside to put in the tacos.

6. Once the salmon is cooked, set aside to cool. While the salmon cools, start preparing the tortillas. My mom taught me a good method to soften the tortillas: add about 1/4 tsp of canola oil (or your oil of choice) to a skillet. Once the oil had heated up, place the tortilla in the skillet and turn the tortilla, so both sides are cooked and softened by the oil. The tortillas should not be dripping oil!

7. Shred the cooked salmon and add to the cook tortilla; then add some avocado-cilantro cream on top of the salmon; garnish the taco with cilantro leaves, tomato, and some queso fresco.


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