Hello! How are you today?? Good I hope! I’m back with a great recipe for taco Tuesday’s or just taco night in your house. Whateves. These roasted salmon tacos are some of the *best* tacos we’ve had in our house — and that’s a direct quote from my husband, who has to love everything I make but rarely comments on it.
Anyway! Tacos! Lets eat! Now, I was inspired to give this a go from Ina Garten, the patron saint of “how easy was that?” and all things delicious in the kitchen. In her version, she roasts a whole filet of salmon (check) with a lot of fantastic spices (check) and she tops it all off with some yummy looking smashed avocado (check, check, double check!).
Ok, so now that we’ve got that down, lets chat about the fish. Now, I have to tell you I am definitely more of a salmon filet kind of gal. I mean, it’s portion controlled, easy to work with, etc — so I was a little nervous about a whole dang filet! I have to say though, it was super easy and convenient to make one large portion, verses the same of smaller versions. You could, of course, make this with filets (I mean, it will taste the same) but for the wow factor — go for the single filet! Regardless of what you buy, buy your fish from a reputable source and check the filets for pin-bones before you cook!
Now, this meal comes together pretty quick, so it’s perfect for Tuesdays or any weeknight meal. Just throw your favorite spice mix on the salmon, roast for 15-20 minutes and smash a few ripe avocados up with garlic and lime and voila! Easy as that.
This Salmon is also great just on it’s own or over a salad — skies the limit for how to use this versatile fishy. Just keep an eye on it while it’s cooking so it comes out nice and flaky and then eat to your hearts content!
I hope this inspires you to get in the kitchen and make something wonderful! Happy Cooking!
Roasted Salmon Tacos with Smashed Avocado
For the Salmon:
- 1 1/2 Pound of Salmon fresh or frozen
- 1 tbsp. Chili Powder
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Harissa
- 1 tsp Chimichurri Seasoning
- 2 tbsp. Oil
For the Avocado Smash:
- 2 Ripe Avocados
- 2 Garlic cloves chopped
- 1 tsp salt
- 1 tsp red pepper flakes
- 2 tsp fresh jalapeno chopped
- Juice 1 Lime
For the Salmon:
Preheat Oven to 425 degrees F
Combine all spices together.
Place fish on a sheet pan and rub liberally with oil. Rub flesh side with seasoning mix.
Bake for 15-20 minutes or until flesh flakes but is still juicy. Cover with aluminum foil and set aside.
Combine all ingredients into a bowl and use a fork to mash until desired consistency is achieved.
Serve with corn or flour tortillas and other taco necessities!