Dust salmon with a zesty chile-lime spice mix, then fold the fatty flakes into warm tortillas, for a no-fuss meal. Sweet-tart pineapple makes for a beachy salsa.
What You Get
Wild salmon (see note below)
Chile limón seasoning
What You’ll Need
Coconut or vegetable oil
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Chop the pineapple. Chop about ¼ cup red onion. Finely chop the jalapeño, if you want a kick. Chop the cilantro leaves, including some of the stems.
To make the salsa, in a bowl, combine the pineapple and red onion, drizzle with the juice of ½ lime, season with a pinch of salt, and toss to combine. Stir in the jalapeño to taste. Fold in the cilantro last. Set aside to let the flavors combine. Cut the remaining lime into wedges for serving.
Meanwhile, remove the salmon from the packaging, pat dry with paper towels, and season on both sides with salt and 2 teaspoons of the chile limón seasoning.
In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 2 tablespoons coconut oil. Add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 4 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium-well.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, and pile with flakes of salmon and the pineapple salsa. Serve warm, with the lime wedges for squeezing.
Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.