Spicy and feisty, these simple salmon tacos are a breeze to whip up for dinner, and they’re even easier to devour. Give taco night a different kind of twist by topping your tacos in fresh edamame and white corn, then drizzling on our addictive tomato cream sauce.MORE+LESS-
Updated January 24, 2020
chipotle chile in adobo sauce
tablespoons sundried tomatoes in oil (drained)
corn tortillas, soft tacos, or hard-shell corn tortillas
packages (8.2 oz) Old El Paso™ Fiesta Rice heat & serve
Spray 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.
Add the edamame and corn to the skillet, then turn the skillet off.
In a blender, add the sour cream, chipotle pepper, sundried tomatoes, and lime juice. Blend until pureed.
Heat the Old El Paso™ Fiesta Rice in the microwave, according to package directions.
Assemble tacos by layering rice and fish mixture in taco shells. Top with spicy cream sauce and chopped cilantro.
- If you can’t find fresh edamame at the grocery store, you can use frozen. Just be sure to thaw before adding them to these salmon tacos.
- White corn can be substituted for yellow corn in a pinch.
- While we’re calling these “salmon tacos,” any fatty fish would taste delicious in this dish. Swap out the salmon for tuna or mackerel, if desired.
More About This Recipe
- Nothing says summertime like a nice plate of fish tacos—specifically, salmon tacos. There's a fresh, fantastic flair that accompanies a meal when you serve it up with some seafood. This recipe takes the hearty, crowd-friendly texture and flavor of salmon and pairs it with a spicy cream sauce. It's also served up with a truly inspired kiss of edamame and white corn. If you're looking for a unique offering for summer picnics, parties, or potlucks, you really can't go wrong with these incredibly easy, totally delicious salmon tacos. Enjoy!