Bay Bounty Salmon Tacos

Recipe courtesy of Susie Jenkins-Brito



2 pounds sockeye salmon, skin and pin bones removed, cut into 1-2 inch cubes

Generous pinch of sea salt 

3 tablespoons vegetable oil 

2 teaspoons cumin 

1 teaspoon dried oregano 

2 teaspoons chili powder

2 limes, juiced

3 cloves garlic, minced 


Suggested toppings:

cabbage, shredded

bell pepper, diced small

red onion, minced 

queso fresco, crumbled

fresh cilantro

fresh jalapeño, seeded and minced 

avocado, sliced

pickled red onions


Chili Avocado Cream:

1 ripe avocado, mashed

Juice of 1 lime

1 teaspoon garlic powder

½ teaspoon chili powder

½ cup sour cream

¼ teaspoon sea salt 


18 corn tortillas, warmed 


Start to finish: 30 minutes

Prepare toppings and set aside.

In a mixing bowl, combine avocado, lime juice, garlic powder, chili powder, sour cream, and salt. Set aside.

In a mixing bowl, combine the salmon and salt. Set aside. 

Place a large skillet over medium heat. Add the vegetable oil, cumin, oregano and chili powder. Cook 2-3 minutes, stirring often, until spices become fragrant and oil begins to bubble.

Stir in garlic and lime juice and simmer for 30 seconds. Add salmon to pan and stir until salmon is thoroughly coated with spices. Continue to cook, turning salmon often, until fish is pale pink throughout, about 4-5 minutes. Remove from heat and serve in warmed tortillas with creamy chipotle sauce and your favorite toppings.