Salmon (or Tofu) Tacos
Can we ever have enough variations on tacos? This version was suggested by longtime Scramble fan and recipe tester Jen Grosman. I made both the tofu and salmon versions for dinner and to my surprise the tofu version was even more popular, and both fillings were devoured by the time dinner was done.
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper optional
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1 lb. salmon fillet (use wild Alaskan salmon if possible) or use extra-firm tofu if using salmon, cut into 2 pieces, and if using tofu, drain, wrap in a clean dishcloth to absorb excess moisture, and then cut into 8 long pieces
- 1 Tbsp. extra virgin olive oil or use 2 Tbsp. canola or vegetable oil for the tofu
- 1/2 cup pico de gallo (fresh chopped) salsa plus extra for serving
- 12 corn tortillas
- 8 oz. guacamole (store-bought or homemade) for serving, see below for homemade directions
- In a small bowl, combine the spices. Sprinkle and rub them all over the flesh of the salmon (or all over the tofu). (This can be done up to 12 hours in advance.)
To Cook the Salmon
- Heat the olive oil in a large heavy skillet over medium-high heat, and when it is hot, add the salmon flesh side down, and sear it (cook it without moving it) for about 4 minutes until it is crisp and browned on the flesh side.
- Flip it and cook it on the other side for about 4 minutes.
- When it is about 2/3 of the way cooked through, use a metal spatula to chop up the salmon, skin and all, and add 1/2 cup of salsa (you may want to reserve the salsa to serve on the side for picky eaters).
- Continue cooking it for 1 - 2 more minutes until the salmon is just cooked through.
- Transfer the salmon to a serving bowl, and serve it in the tortillas over a thin layer of guacamole and topped with a little extra salsa, if desired.
To Cook the Tofu
- Use a large nonstick skillet and heat the vegetable oil over medium-high heat. Sauté the well-dried tofu for 15 minutes total, or until it is browned and crispy on all sides, turning it occasionally and chopping it a bit as it nears the end of the cooking time.
- Add 1/2 cup of salsa to the pan as above and proceed with the recipe.
Homemade Guacamole Directions
- Mash 2 – 3 avocados with 1 Tbsp. fresh lime or lemon juice and 1/4 tsp. salt.
Do Ahead or Delegate: Combine the spices, cut the salmon and refrigerate (or cut, drain, press, and refrigerate the tofu), sprinkle the spices over the salmon (or tofu) and refrigerate, make the guacamole if preparing your own and refrigerate it tightly covered with the avocado pit in the bowl to minimize browning. Scramble Flavor Booster: Add fresh cilantro to the tacos. Tip: Double or triple the spice rub, store in a sealed container, and use it on any meat, fish, or tofu. It will last for up to a year. Nutritional Information Per Serving (% based upon daily values): Calories 280, Total Fat: 15g, 23%; Saturated Fat: 3g, 11.5%; Cholesterol: 34mg, 11%; Sodium: 244mg, 10%; Total Carbohydrate: 22g, 7.5%; Dietary Fiber: 6g, 22%; Sugar: 3g; Protein: 15g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!