For these simple tacos, made with soft flour tortillas, I rely on quickly cooked salmon fillets seasoned with avocado salsa and topped with a spicy-smooth chipotle sour cream—you can whip it up in an instant. Canned chipotle peppers are great to have in the pantry. They add vibrancy to so many dishes, and once you develop a taste for the fiery chilies, you will be hooked.
2 tomatoes, cored and diced
1/2 cup finely diced red onion
1/4 cup loosely packed chopped cilantro
Juice of 1 lemon
Kosher salt and freshly ground black pepper
4 (5- to 6-ounce) salmon fillets
1/4 cup canola oil
Eight 6-inch flour tortillas
Chipotle Sour Cream (recipe follows)
Cilantro leaves, for garnish
Cut each avocado in half lengthwise and remove the pit. Carefully scoop the flesh from the shell and dice it. Toss the diced avocado with the tomato, onion, cilantro, and lemon juice. Stir to mix and season to taste with salt and pepper.
Season the salmon fillets with salt and pepper. In a medium sauté pan, heat the oil until smoking over medium-high heat and cook the salmon, fleshy sides down, for 4 to 5 minutes on each side or until cooked through. Transfer the fillets to a platter to cool slightly.
Spoon heaping tablespoons of the avocado salsa onto each flour tortilla. Gently flake each salmon fillet with your fingers or a fork. Top the tortillas with salmon, Chipotle Sour Cream, and cilantro leaves. Serve immediately.
Chipotle Sour Cream
Makes about 1/2 cup
1/2 cup sour cream
1 canned chipotle pepper in adobo sauce, minced
2 tablespoons adobo sauce from the can
Stir together the sour cream, chipotle pepper, and adobo sauce and mix well. Season to taste with salt. Serve right away or refrigerate, if not using soon.
Recipe reprinted with permission from The Dinnertime Survival Cookbook © 2013 by Debra Ponzek with Mary Goodbody, Running Press, a member of the Perseus Books Group.
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