Bay Bounty Salmon Tacos

By Susie Jenkins Brito

Start to finish: 30 minutes
Servings: 6

2 pounds sockeye salmon, skin and pin bones removed, cut into 1-2 inch cubes
Generous pinch of sea salt
3 tablespoons vegetable oil
2 teaspoons cumin
1 teaspoon dried oregano
2 teaspoons chili powder
2 limes, juiced
3 cloves garlic, minced

Suggested toppings:
Cabbage, shredded
Bell pepper, diced small
Red onion, minced
Queso fresco, crumbled
Fresh cilantro
Fresh jalapeño, seeded and minced
Avocado, sliced
Pickled red onions

Chili Avocado Cream:
1 ripe avocado, mashed
Juice of 1 lime
1 teaspoon garlic powder
½ teaspoon chili powder
½ cup sour cream
¼ teaspoon sea salt

18 corn tortillas, warmed
Prepare toppings and set aside.
In a mixing bowl, combine avocado, lime juice, garlic powder, chili powder, sour cream, and salt.

Set aside.

In a mixing bowl, combine the salmon and salt. Set aside.

Place a large skillet over medium heat. Add the vegetable oil, cumin, oregano and chili powder. Cook 2-3 minutes, stirring often, until spices become fragrant and oil begins to bubble. Stir in garlic and lime juice and simmer for 30 seconds. Add salmon to pan and stir until salmon is thoroughly coated with spices. Continue to cook, turning salmon often, until fish is pale pink throughout, about 4-5 minutes. Remove from heat and serve in warmed tortillas with creamy chipotle sauce and your favorite toppings.