• Serving Size: 6
  • Total Time: 30 Minutes


A crowd pleaser, this taco recipe delivers a spicy, fresh spin to our Wild Sockey Salmon and is by far one of the healthiest ways to enjoy.

Contributed by Susie Jenkins-Brito; visit her at setthenet.com


  • 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
  • 3 cloves garlic, minced
  • 2 limes, juiced
  • 18 corn tortillas, warmed

Chili Avocado Cream:

  • 1 ripe avocado, mashed
  • Juice of 1 lime
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 cup sour cream
  • 1/4 teaspoon sea salt

Suggested toppings:

  • cabbage, shredded
  • bell pepper, diced small
  • red onion, minced
  • queso fresco, crumbled
  • fresh cilantro
  • fresh jalapeƱo, seeded and minced
  • avocado, sliced
  • pickled red onions


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.

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