1 lb Wild Sockeye Salmon or Farmed Atlantic Salmon, skin on
2 tbsp. Taco seasoning
8 Flour or corn soft tortillas
1 ½ cup Guacamole
handful Baby arugula
1 cup Salsa Fresca
to taste Sour cream
½ bunch Cilantro leaves
2 each Limes cut into wedges
Prepare a charcoal grill or preheat your gas grill to medium high heat and scrape clean. If you have a grill mat, place directly on grill grates.
Brush the flesh side of your salmon with a coating of canola oil and cover with 2-3 tablespoons of taco seasoning. Lightly press the spices into the salmon.
If you do not have a grill mat, spray grill grates generously with cooking oil.
Lay your fish down, spice side first, and brush the skin side with more oil.
Allow to cook for 4-5 minutes, or until the spices have developed a beautiful brown color.
With a wide spatula, flip your fish. Cook for another 4-5 minutes, or until salmon has reached 130-135 F internal temp. Carry over cooking will take fish up to 145F.
CHEF TIP: To check that Salmon is cooked through, gently push the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
Remove your fish from the grill to a plate and allow it to rest while you’re preparing your tortillas.
Place tortillas directly on grill and allow them to char for 30 seconds – 1 minute per side, until they have gained some color & crunch, but are still pliable.
Using two forks, simply pull and push your salmon apart into large flakes, separating them from the skin.
Time to assemble! On your tortillas, add a smear of guacamole, a few sprigs of baby arugula, and then your flaked salmon(leaving skin behind).
Being careful not to overload your toppings, add a spoonful of Salsa Fresca and a drizzle of sour cream. Finish with some cilantro leaves and a squeeze of fresh lime juice.