Wild-Caught Salmon Tacos

Wild-Caught Salmon Tacos © Lois Ellen Frank

Wild salmon is among the healthiest types of fish to eat. It has a delicious, hearty flavor and pleasing flaky texture that works wonderfully when wrapped up in a tortilla.

I like to serve these tacos with Black Bean Salsa.

1 pound wild-caught salmon, skin removed and cut into 4 fillets
1 teaspoon salt ½ teaspoon black pepper, ground
¾ teaspoon chipotle seasoning (see Southwest Pantry) 
1 tablespoon olive oil
½ lemon, juiced (approximately 1 tablespoon juice)
Corn or Flour Tortillas

Combine salt, pepper, and chipotle in a mixing bowl.
Coat one side of each salmon fillet.
In a cast-iron skillet or frying pan, heat the olive oil until hot but not smoking.
Cook each fillet, spice side up, for 3 minutes or until it is brown on the underside. Turn over with a spatula and cook another 3 to 4 minutes until brown.
Turn over again.
Top with leftover spice mix.
The topside should be nicely browned in appearance.
Drizzle the lemon juice over the fillets, an even amount for each.
Remove from heat and serve with your favorite tortillas and salsa.
Makes 4 tacos.

Used with Permission.

Excerpted from The Taco Table Cookbook, Published by Western National Parks Association, © By Lois Ellen Frank  Please click here to view "Taco Table" by Lois Ellen Frank