Barbecue Pulled Salmon Tacos

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Who doesn’t love tacos?! And with pulled barbecue salmon…we’re sending tacos to the next level. This recipe is so easy to do and the perfect creative way to use that fresh salmon in your fridge, or that frozen salmon in your freezer! Our Villa Salmon portions work perfectly with this recipe. We paired our barbecue pulled salmon with a fresh avocado salsa and a creamy lemon greek yogurt crema.

Recipe

Barbecue Pulled Salmon Tacos

total time: 25 minutes
servings: 2

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Ingredients:

  • 2 Villa salmon 6 oz portions, thawed and cut in half

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 4 tbsp Sweet Baby Ray’s Honey Chipotle Barbecue Sauce

  • 1 tbsp olive oil

  • 1 clove garlic, minced

  • 2 tbsp fresh green onion, chopped

  • 2 tbsp fresh cilantro, chopped

Avocado Salsa

  • 1 ripe avocado, diced

  • 2 tbsp diced red onion

  • 1/2 cup yellow bell pepper, diced

  • juice of 1/2 lemon

  • 2 tbsp fresh cilantro, chopped

Greek Yogurt Crema

  • 2/3 cup plain Greek yogurt

  • juice of 1/2 lemon

Instructions:

Preheat the oven to 350 degrees.

Heat a cast iron skillet on medium heat.

Cut your salmon portions in half and put them in a medium sized bowl. Add olive oil, salt, pepper, chili powder and smoked paprika to the bowl and toss to coat salmon with seasoning.

Put salmon into the cast iron pan and sear on either side of the pieces for about 2-3 minutes

While the salmon cooks, prep the avocado salsa by adding all salsa ingredients to a bowl and stir to combine until avocado is at desired texture.

After searing the salmon, turn off the burner and add the barbecue sauce to the pan, coating the salmon in the sauce. Add the cast iron pan to the oven at 350 for 4 more minutes.

Make the Greek yogurt crema by combining greek yogurt and lemon juice in a small bowl. Set aside.

Take your flour tortillas and over an open propane flame, char the tortillas to desired crisp-ness - use tongs so you don’t burn yourself!

Take the salmon out of the oven and, using a fork, break apart the salmon meat so you get the texture of “pulled salmon” - see picture above.

Build your tacos with the charred tortillas, salmon meat, avocado salsa and greek yogurt crema! Enjoy!