Citrus Marinated Salmon Tacos
Keep your heart healthy and your stomach happy with delicious, heart-healthy recipes from Oliver’s! Say “goodbye” to stodgy, oily deep-fried fish and “hello” to your new favorite, healthy fish taco! We’ve ditched the heavy batter in favor of a light, bright marinade that takes an ordinary piece of salmon and turns it into something extraordinary. Top it off with some fresh produce and your favorite taco fixings, and you have a fish taco that’s as tasty as it is healthy. We’ve made it in a pan, but this fish would be a hit broiled or even grilled, making it a great option for a healthy summer barbecue!
- Serves: 4-6 servings
- Prep Time: 40 minutes
- Cook Time: 10 minutes
Ingredients
- 2 Limes, zested & juiced (separately)
- 1 Orange, zested & juiced
- 1/4 c. Olive Oil
- 1/8 tsp. Cayenne Pepper
- 1/2 tsp.+1 tsp. Cumin
- 1 tsp. Salt
- 1 Jalapeno Pepper, thinly sliced
- 1 Shallot, minced
- 1/2 c.+1/4 c. Cilantro, finely chopped
- 1 lb. Salmon Fillets, pin bones removed
- 1/4 head Romaine Lettuce, leaves separated
- 2 ripe Avocados, sliced (separately)
- 1 c. Mexican Crema or Greek Yogurt
- 1/4 Cotija Cheese
- Corn Tortillas (for serving)
- 2 tbsp. Vegetable Oil
Instructions
In a medium bowl, whisk together juice and zest of 1 lime with orange zest and juice, grated garlic, olive oil, sliced jalapeno, shallot, cayenne, 1/2 cup cilantro, 1/2 teaspoon salt, and 1/2 teaspoon cumin until combined. Rinse salmon fillets and lightly dry, then submerge fillets in marinade so they are completely coated. Cover bowl tightly and place in fridge; allow salmon to marinate for 30 minutes.
While fish marinates, assemble the crema. Mash 1 sliced avocado until mostly smooth, then add remaining lime juice and zest and mix until totally smooth. Mix in crema or Greek yogurt with remaining cumin, salt, and cilantro. Mix until smooth, then cover and refrigerate until needed.
Heat a dry cast iron skillet on medium high heat until hot, then add vegetable oil and swirl to coat. Remove salmon from marinade, shaking off excess marinade, and place into hot pan. Cook until just opaque, flipping once, about 3 minutes on each side. When salmon is cooked, remove from pan. To serve, arrange on a tortilla with a romaine leaf, avocado, crema, and cotija cheese. Also great with grilled onions!
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