At Becharof Lodge we’re fortunate to have some of the best silver salmon fishing in Alaska. When people go home with 100 pounds, or more, of fresh salmon they’ve caught with us on the Egegik River, we’re often asked what our favorite ways are for cooking up so much salmon. We advise cooking it up in portions, so you can enjoy it year-round. This will allow you to cook the fish many ways, too.
This fish taco recipe is one of our favorites, something that’s easy, fun and tastes wonderful! The great thing about this recipe is its versatility. While it works great for Omeg 3 enriched salmon, it also works wonders with trout, halibut, sheefish and any other fish. It’s simple, tasty and one everyone will enjoy.
Ingredients
- 1 pound fish
- 3 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons peanut or coconut oil
- 16 small soft corn tortillas
- 1 cup shredded cabbage
- 1/2 thinly sliced carrots
- Lime for garnish
Avocado Cream Sauce
- 1 cup mashed avocado
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons creamy horseradish
- 1 tablespoon lemon juice
- 1/2 teaspoon ground coriander
- Salt & white pepper to taste
In a small bowl, whisk all ingredients until thoroughly combined.
Chop fish into bite-sized pieces. In a shallow dish, spread fish in a single layer and drizzle with lime juice. In a small bowl, mix spices until thoroughly combined and sprinkle over fish. Let sit 10 minutes at room temperature.
In a large skillet, sauté fish in oil on medium-high heat 5 minutes or until fish is no longer opaque. Serve in double tortillas topped with cabbage, carrot, sauce and lime for garnish.
