Crispy Skin Salmon Tacos

I was on a crispy skinned fish roll this week I guess since I made pan-fried crispy skinned branzino with caper-lemon brown butter and these crispy skin salmon tacos within a few days of each other. Both recipes delicious in their own way yet very different despite the crunch.

This makes two tacos. Both of which you will eat as one portion despite your belief that one will suffice.

1 skin on salmon fillet

2 small flour tortillas

1/2 avocado, thinly sliced

1 Tbsp thinly sliced red onion

1 Tbsp sour cream

Juice from half a lime

1 tsp olive oil

1/8 tsp ground cumin

Salt to taste

1 tsp olive oil

Chopped coriander or coriander relish (optional)

Hot sauce (optional)

If you do not have a microwave, place your tortillas in a preheated 325 oven while you cook the fish.

Heat the oil in a pan over medium heat until shimmering.

Pat the salmon dry and salt it lightly on all sides. Sprinkle the flesh of the salmon with the cumin.

Place it skin down in the pan. Cook for five minutes, before flipping the fish and cooking it an additional three.

While the salmon is cooking, prep your vegetables.

When the salmon is cooked, remove it from the pan and set it aside on a plate. Remove your tortillas from the oven.

If you have a microwave, at this time, zap the tortillas for 30 seconds on each side. They will puff up slightly.

Fold your tortillas in half and find a way of getting them to stand while you fill them. I have a long deep plate that allows me to do this. In the past I have placed them on my cutting board with a glass or can on each side to keep them steady as I fill them with the toppings.

Add half of your sour cream, avocado, and red onion to each tortilla.

Cut the salmon in half lengthwise and add half to each tortilla.

Squeeze lime juice over each taco and drizzle with coriander relish or hot sauce and a sprinkling of chopped coriander if using.

Not strictly authentic, but definitely a satisfying dinner.