Personally, I can eat salmon right out the refrigerator. I don’t need to fancy it up. However, when you smoke a 3 pound salmon filet that’s just a lot of fish.
So, after doing some serious pinning, I combined some ideas I found. I have been terrible about keeping track of where I find these ideas. I promise I will be better and maybe even follow a recipe I find to a T (well, ok, I probably won’t, but I will attempt it).
I really like soft tacos, and haven’t experimented much with fish tacos, but I hear about them all of the time. I figured the best way to really make the fish taste less leftover-ish is to give a sauce. It’s like giving a hand me down to a child: If you put it in a gift bag – everyone wins!
So, the nest time you make some smoked salmon, set some aside and wow yourself and your loved ones with this delicious meal! By the way, if you need more ideas for dealing with a big pile of salmon here is a great recipe for leftover smoked salmon salad!
Smoked Salmon Taco Essentials
These tacos combine several layers of flavors to make a truly exceptional dish.
We start with salmon that has been smoked and glazed (here are the instructions for How to Smoke a Whole Salmon) and top it with a bright mango salsa followed by a creamy white sauce that has a bit of a kick.
We used whole what tortillas because we are trying to keep things as healthy as possible around here but if you want to go with a super soft flour tortilla then I wouldn’t judge you.
Smoked Salmon Tacos with Mango Salsa and Kicked Up White Sauce
- at least 1 cup of leftover grilled salmon
- 1/2 cup of mango salsa
- 1/2 cup cabbage or spinach
- 1/4 cup sliced red onion
- 1/4 cup shredded carrots
- 4 to rtillas
Smoked Salmon Taco Kicked Up White Sauce
- 1/4 cup Salsa Verde
- 5 dashes of chipotle tabasco sauce
- 1/4 cup of mayonnaise
- Load your tortillas up with the above ingredients.
- Mix the the ingredients for the salmon taco sauce together. Spoon some on your tortilla. Close up, and enjoy.