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Spicy Honey Harissa Salmon Tacos Recipe

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Prep Time:23 minutes
Cook Time:7 minutes
Total Time:30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: salmon tacos
Servings: 10 tacos

Ingredients

SALMON INGREDIENTS

  • 1 ½ lb fresh, thick-cut salmon filet
  • 3 tbsp Spicy Harissa Paste
  • 2 tbsp Trader Joe's Spicy Honey or sub with Raw Honey
  • sea salt and cracked black pepper to taste 

TOPPINGS INGREDIENTS

  • Chipotle Red Cabbage Slaw link in post
  • ½ large yellow onion, sliced
  • ½ large bell pepper of choice, sliced
  • 4 Roma tomatoes, diced
  • 8 oz sour cream
  • 1 tbsp sriracha sauce
  • 1  tub fresh salsa of choice
  • 1 tub Publix’s tomato and basil feta cheese

Instructions

SALMON PREPARATION

  • Rinse the salmon filet and pat dry with paper towels.
  • Place the salmon filet on a cutting board and slice into ½ inch slices.
  • Cut each ½ slice into equally sized cubes. Add the cubed salmon to a bowl.
  • Add the 3 tablespoons of Spicy Harissa Paste and the 2 tablespoons of Spicy Honey into the bowl with the cubed salmon.
  • Add sea salt and cracked black pepper to the bowl. Toss all ingredients together until the cubed salmon is evenly coated.
  • Cover the bowl and refrigerate for at least 15 minutes.
  • After the marination period, spray a skillet with avocado oil and turn the stovetop to medium-high heat.
  • Once the skillet is heated through, add the cubed salmon to the skillet in a single layer. Cook on one side for 3 minutes.
  • Flip and cook on the opposite side for 3 more minutes.
  • Stop here if you want the salmon cooked to a medium-well temperature. For well-done salmon, cook until the internal temperature of the salmon has reached 145 degrees F.

TOPPINGS PREPARATION

  • While the salmon is marinating in the refrigerator, thinly slice the bell pepper and yellow onion.
  • Spray a skillet with avocado oil and turn the stovetop to medium-high heat. Once the skillet is heated through, sautee the peppers and onions for about 5-7 minutes, or until they are tender and lightly charred.
  • Turn stovetop heat to low and cover.
  • Separately, add 1 tablespoon of sriracha or hot sauce to the 8 oz sour cream container. Stir until evenly mixed and put the container back into the refrigerator.
  • Prepare cabbage slaw recipe. Or, serve shredded lettuce instead.
  • Cut the Roma tomatoes lengthwise and remove the seeds. Cut each half into thin slices and then finely dice. Add the diced Roma tomatoes into a separate container.

TACO CONSTRUCTION STEPS

  • Turn the stovetop to high heat and press down the tortillas in a skillet for 15-20 seconds on each side.
  • Add the cooked salmon to each tortilla.
  • Add the toppings to each tortilla in your own sequence. My order: salmon, sauteed peppers and onions, sriracha sour cream, cabbage slaw, diced tomatoes, and then feta cheese.

Notes

Warning: unending compliments from guests and family may ensue.