October 03, 2023

Sockeye Salmon Street Tacos

Sockeye Salmon Street Tacos
In honor of today being National Taco Day, we're making our sockeye salmon street tacos! Celebrate with us, but keep this recipe in your pocket to make taco Tuesdays healthier and so delicious!  Add or take away toppings to customize this recipe to  each and everybody's taste buds, put over tortilla chips for quick nachos or even a bed of lettuce for a taco salad out of this world!

Author Profile 

Chef Nicole in front of tree line and lakeNicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food. 

Prep25 min
Cook35 min
Total60 min

Ingredients

  • For Salmon
  • 1.5 lb Pride of Bristol Bay Sockeye Fillet
  • 1 Tsp Smoked Paprika
  • ½ Tsp Oregano
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Cayenne
  • Salt and Pepper, to taste
  • For Corn Slaw
  • 1 Medium Jalapeño
  • ¼ Head Red Cabbage
  • 1 Ear Corn
  • 1 Small Bunch of Cilantro
  • Salt and Pepper, to taste
  • For Sauce
  • ½ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • 1 ¼ Lime, zested and juiced

Instructions

  • For Salmon
  • Preheat the oven to 375.
  • Combine the spices together in a small bowl.
  • On a parchment lined cookie tray oil and place defrosted salmon.
  • Salt and crack pepper on the fish.
  • Sprinkle the spice mix on the fish.
  • Let the spices sit on the fish for 25 minutes before baking.
  • Cook for 12 minutes.
  • For Slaw
  • Preheat oven to 400.
  • Cut corn off the cob.
  • In bowl the corn was cut into oil salt and pepper, mix.
  • Place corn in a parchment lined cookie tray.
  • Cook the corn for 25 minute or until lightly browned.
  • Take out of oven and cool.
  • While the corn is cooling shred ¼ of a head of red cabbage with knife or mandolin.
  • Slice jalapeño thin and rough chop cilantro.
  • Make the sauce combining mayonnaise, sour cream, zest of the lime and juice of the lime.
  • Add the corn with the cabbage and add the sauce mix together seasoning with salt and pepper.
  • Assemble and enjoy!

Notes

I recommend roasting the corn while the spice blend is marinating on the sockeye salmon and assembling the slaw while the salmon is baking. Green cabbage can be used instead of red if desired.

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