Salmon Fish Tacos with a Spicy Tomato Cream Sauce

Spicy and feisty, these simple salmon tacos are a breeze to whip up for dinner, and even easier to devour in minutes!

Salmon Fish Tacos with a Spicy Tomato Cream Sauce

CheekyKitchenRecipe by CheekyKitchen

Rated 5.0 Stars
12345Rated 0 Stars
12345
(2)

1

15 minutes

20 minutes

8 tacos

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

    Looks like there’s no nutritional information for this recipe.

    Sorry about that. We do our best to give you complete information wherever we can.

    Tips & Techniques

    Member recipe

    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 1 pound salmon
    • salt and pepper to taste
    • 1/4 cup edamame
    • 1/4 cup white corn
    • 1/2 cup sour cream
    • 1  chipotle chile in adobo sauce
    • 2 tablespoons sundried tomatoes in oil (drained)
    • 2 fresh limes, juiced
    • 1/4 cup chopped cilantro
    • 8  corn tortillas, soft tacos, or hard-shell corn tortillas
    • 1 packet Old El Paso Fiesta Rice
    • nonstick cooking spray

    Directions

    1. 1Spray a skillet with nonstick cooking spray. Heat skillet over medium-high. As soon as it's hot, add the salmon to the skillet. Salt and pepper it and cook for 4-5 minutes before flipping and cooking on the other side. Cook just until the fish is cooked through, and becomes flaky.
    2. 2Add the edamame and corn to the skillet, then turn the skillet off.
    3. 3In a blender, add the sour cream, chipotle pepper, sundried tomatoes, and lime juice. Blend until pureed.
    4. 4Heat the Old El Paso Fiesta Rice in the microwave, according to package directions.
    5. 5Assemble tacos by layering rice, fish mixture in your favorite taco shells, top with spicy cream sauce and enjoy!

    Categories: Main Dishes, Seafood, 30 Minutes Or Less

    Add a Comment
    Rated 5.0 Stars
    12345Rated 0 Stars
    12345
    Please enter a comment.
    Post Post
     

    Please Sign In

    Sorry, we don’t have that username/password in our system. Please try again.
    Post Post
    Post Post
    You must agree to the above terms.
    Join Tablespoon
    emdub87
    emdub87 said:

    this is one of those recipes I could eat every week. I use tilapia instead of salmon. If you can't find edamame, lima beans will do in a pinch. I skip the rice and stuff these into hard or soft-shell tacos. Make extra cream sauce and use it on nachos!

    2/24/2013 12:43:01 PM

    What's Up?

    Close
    • You must supply your name.
    • Please describe the content you found before submitting your report.
    • Send cancel

    Please wait while we submit your report...

    We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

    Your confirmation number is . Please reference this number when checking on the status of your report.

    Sorry we can’t process your report right now. It could be a technical problem.

    Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

    See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

    Latest Blog Posts

    previous next

    Best. Recipes. Evah.

    New Recipes

    See All
    previous next
     
    Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

    Ad Choices Ad Choice
    © 2013 Tablespoon.com

    Share It: Social

    Cancel