Salmon Tacos with Watermelon Salsa

Make every meal healthier and easier with 20% off Oliver’s entire line of Fresh Cut Produce all week long! We select the very best in fresh fruits and veggies for our cut produce, and we’re constantly refreshing our shelves, so you always get the best produce possible. Whether it’s our veggie mixes or perfectly ripe fruit, there are hundred of ways to enjoy Oliver’s Fresh Cut Produce – bring some home today and see for yourself! If you love salmon, then you have GOT to try these tacos. Using fresh Sockeye salmon ($9.99/lb) and topped with a salsa made from our Fresh Cut Watermelon, these tacos are as easy as they are delicious. Make them any time of year in a skillet, or fire up the grill for even more flavor!

*Offer and prices valid through 1/26/21.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Ingredients

  • 1 lb. Sockeye Salmon Fillets, pin bones removed & cut into chunks
  • 1 Lime, juiced & zested
  • 1 tbsp. Chili Powder
  • 1 tbsp. Ground Cumin
  • 6-8 Taco-Size Flour Tortillas, warmed until pliable
  • 1 tbsp. Vegetable Oil
  • 1 tsp. each Salt & Black Pepper
  • 1 large container Oliver’s Fresh Cut Watermelon, cut into 1/4 inch cubes
  • 1/2 Red Onion, finely diced
  • 1 Garlic Clove, grated
  • 1 Jalapeno Pepper, thinly sliced
  • 1 1/2 tsp. Chili Powder
  • 2 Large Limes, juiced & zested
  • 2 tbsp. Fresh Cilantro, chopped
  • Salt & Black Pepper, to taste

Instructions

  1. To make salsa, combine watermelon, jalapeno, onion, garlic, cilantro, lime juice, lime zest, and chili powder in a non-reactive bowl. Season to taste with salt and pepper; cover tightly, and refrigerate until needed.

  2. To make the fish, pat fish until dry with paper towels. Combine lime juice and zest, chili powder, cumin, salt, and pepper in a small bowl. Spread mixture onto flesh side of fish, then set aside. Heat a cast iron skillet or frying pan until hot, then add vegetable oil. When oil is very hot but not yet smoking, add fish pieces skin-side down and sear for about 4 minutes or until skin is crisp and flesh is partially opaque, then flip and finish cooking. Sear fish in batches until complete.

  3. To assemble tacos, place a piece of seared salmon in a hot flour tortilla and top with watermelon salsa; enjoy fresh.

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