You’ve never had fish tacos like this before! Made with meaty salmon instead of white fish, these healthy tacos are fresh, flavorful and filling!
Heaven help me, do I love tacos. Due to this simple fact, we make a ton of different kinds of tacos at our house. These amazing (and amazingly simple!) salmon tacos are definitely among my favorites… they’re pretty neck and neck with the Chipotle Pork Tacos with Pineapple Salsa and those things are gooooooood.
Anyway, these are actually a slightly changed up version of an old Betty Crocker recipe. I know! Betty freaking Crocker! Believe me, I was surprised too. Usually Betty Crocker recipes use a lot of processed foods that we don’t really buy around here… like frosting from a can. No offense to my frosting-from-a-can lovers out there, but I can’t. I just can’t even.
So let’s talk about buying fish for a moment because maybe some of you could use a hand here. This may shock you, but I almost always buy frozen fish and seafood. I know, I know! I’m supposed to go see a fishmonger and sniff it and look the thing in the eye, but I don’t. Pretty much never. Every Food Network personality is going to tell you that this is the only way to buy fish. I have to disagree and here’s why:
- Freshness: unless you are going to be using it that day, it doesn’t keep very long in the fridge. Up to 3 days max, but it’s greatly dependent on a bunch of factors that you probably aren’t going to know, like If it was stored properly after it was caught, how fresh the fish was when purchased or the temperatures it was exposed to in transporting from the store to your fridge.
- Convenience: Having seafood in the freezer means you have a base for a meal ready to go at any point in time. You can thaw some fish in the sink (in cold water that you change out every so often) in 20-30 minutes depending on it’s thickness. They’re also already boneless and skinless, so no extra work needed there!
- News flash! If you’re getting “fresh” fish from the grocer, most likely it’s thawed, frozen fish. There are some stores where this isn’t the case (Meijer comes to mind) but they seem to be few and far between.
- I’ve had both fresh and frozen, and I have to be honest here, I don’t notice any real flavor/texture differences there, so it’s basically a no-brainer for me.
Essentially what I’m saying is that I refuse to feel shame for buying frozen fish. In fact, I think it’s kind of a miracle. So you keep that noise to yourself, Food Network!
I also wanted to mention that I’m using the Smoky Southwestern seasoning blend here, basically because it’s amazing in almost anything and these tacos are no exception. If you want some delicious proof, you can try out my Avocado & Chicken Salad with Southwestern Ranch, because that dressing is the bomb.com. You should make extra of this seasoning to put in your eggs, your guacamole, your bloody Mary, your pita chips… get wild and crazy here people, you won’t be sorry.
Ok, time to get my Upper Fix on for the Labor Day Fix Challenge!
21 Day Fix Container Equivalents: 1 RED, 1 YELLOW, 1/2 GREEN, 1 BLUE Weight Watchers Freestyle Points: 7
Smoky Southwestern Seasoning:
To serve the tacos:
Serving Size: 2 corn tortillas, 1/4 of the flaked salmon (about 3/4 cup), 1/2 cup veggies and 1/3 cup avocado
Amount Per Serving: Calories: 400 Total Fat: 20g
21 Day Fix Container Equivalents: 1 RED, 1 YELLOW, 1/2 GREEN, 1 BLUE
Weight Watchers Freestyle Points: 7