Salmon Fish Tacos

So Chris NEVER asks me to cook anything, he always just says whatever I want to cook is good enough for him since I get bored too easily. I planned last week to make salmon of some sort, probably salmon teriyaki, and maybe make fish tacos since I had ingredients for it. When I told Chris though he got really excited about fish tacos, and at that point I had to make them. I went to the freezer though to find only one piece of catfish left, meaning I'd need more first. Thus, salmon fist tacos. They turned out super good and are really fast to make. It's really just making your crema and grilling (stove top for me) your fish.

Serves: Two

Ingredients:

1 salmon fillet (whatever size really)

1/2 cup sour cream

1/4 cup to 1/2 cup of your favorite salsa

2 limes

1 small bunch of cilantro chopped (to the base of the stems)

1/4 onion chopped

1 jalapeno chopped

1/2-1 bag of cabbage or a head of it sliced (depends on how many people you want to serve/how many veggies you like on your tacos)

6-8 corn tortillas

salt and pepper to taste

1. Take your salmon fillet and generously salt and pepper it on both sides. You can also add some cumin, chili powder, garlic powder, whatever you want to season it. Then heat a skillet to medium heat and add the salmon once hot. It should cook about 2-3 minutes per side.

2. While the salmon is cooking chop your veggies and combine with the sour cream and salsa. Take one lime and add the juice of half first, then taste and add more if desired. Season to taste with salt or more sour cream/salsa.

3. Also take your tortillas and put them between two paper towels or two plates and warm them in the microwave for like 30 seconds (or a minute if frozen).

4. Once your salmon has cooked for about 5-6 minutes chop it up with a spatula and turn off the burner. Let the salmon finish cooking and prep an assembly line for people to make tacos. I usually like to add some crema then salmon then crema and cabbage to top it off.

5. Serve with limes and enjoy!