Buzz
Photo credit: Greg DuPreeThese tacos belong in the quick and easy dinner category, perfect for a 30-minute meal. The salmon is coated with a flavorful, smoky rub that combines cumin, smoked paprika, and crushed red pepper for just the right amount of heat. After cooking, the salmon breaks into tender chunks, complemented by a vibrant and tangy salsa that will transport you to a beachside taco stand. The grapefruit and avocado salsa is both refreshing and creamy, with a hint of heat from the jalapeños. If you're entertaining, serve these with a paloma, a refreshing cocktail made with grapefruit and tequila, for a truly unforgettable meal.
Ingredients List
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4 salmon fillets
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3/4 tsp ground cumin
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3/4 tsp smoked paprika
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1 1/4 tsp kosher salt
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1/2 tsp crushed red pepper
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2 tbsp olive oil
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1 avocado, chopped
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1 large grapefruit, peeled, sectioned over a bowl, and chopped into 1/2-inch pieces with juice reserved
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1/2 cup fresh cilantro
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3 medium scallions
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1 jalapeño, finely chopped
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12 corn tortillas, warmed
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1 tbsp sour cream
Cooking Instructions
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Pat the salmon dry and set aside. In a small bowl, combine cumin, paprika, 3/4 teaspoon salt, and crushed red pepper. Rub this spice mixture evenly onto the flesh of the salmon fillets.
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Heat a large cast-iron skillet over medium-high heat and add olive oil. Once the oil is hot, carefully place the salmon in the skillet, skin side down. Lower the heat to medium and gently press the fillets with a spatula to flatten them. Cook for 6 to 7 minutes, or until the salmon is nearly opaque three-quarters of the way up the sides. Flip and cook for an additional 1 to 2 minutes until just cooked through.
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In a medium bowl, combine avocado, grapefruit pieces, reserved grapefruit juice, cilantro, scallions, jalapeño, and the remaining 1/2 teaspoon salt. Stir well to combine.
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Break the salmon into large chunks and serve on warmed tortillas, topped with the fresh grapefruit salsa. Add a dollop of sour cream if desired.
