Salmon Tacos with Poblano-Peach Salsa (PDF)
Recipe 252 of 365
Here’s a great use for leftover salmon. If you’re cooking it fresh, just sear it in a little olive oil in a nonstick pan for 3 to 5 minutes per side (depending on thickness) over medium heat.
TIME: 20 minutes
MAKES: 4 servings
1 poblano pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
2 large peaches, pitted, peeled, and chopped
1 garlic clove, finely chopped
1/2 cup finely chopped red onion
1/4 cup loosely packed fresh cilantro
Juice of 1 large lime
Salt and freshly ground pepper
Fresh small corn or flour tortillas, wrapped in foil and warmed in a 350-degree oven
1 1/4 pounds cooked salmon, shredded (and warmed, if desired, also in foil in the oven)
Sour cream, for garnish
Mix the peppers, peaches, garlic, onion, cilantro, and lime juice together in a bowl. Season to taste with salt and pepper.
To serve, pile warm tortillas with salmon, then the salsa, then add a dollop of sour cream.