Fresh Salmon Tacos

good

Category: Main Dish

Cuisine: American

☆☆☆☆

Ready in 45 minutes

by AngieProvost

Ingredients

Santa Fe Salsa

1 can(s) (11 ounce) mexi corn, drained

1 cup(s) cherry tomatoes halved or quartered

1/2 cup(s) black beans rinced, drained

1/2 cup(s) shredded carrots

1/2 cup(s) green chile salsa

1/4 cup(s) diced red onion

2 tablespoon(s) chopped fresh cilantro

2 (about 1 1/2 pounds) salmon steaks 1-inch thick

1 tablespoon(s) jalapeno and lime flavored olive oil or any favorite flavored or plain olive oil

1/4 teaspoon(s) salt

1/4 teaspoon(s) pepper

8 taco shells

Shredded romaine or iceberg lettuce for garnish

Directions

In a medium bowl, combine the salsa ingredients; set aside. Heat a large nonstick skillet over medium-high heat. Brush oil over salmon steaks; sprinkle with salt and pepper. Cook salmon in skillet 3 to 4 minutes per side, for medium-rare. Remove from heat; let cool slightly then break up into chunks. Spoon salmon into taco shells, dividing evenly; top with corn salsa. Garnish with lettuce.

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