Salmon Tacos With Poblano-Peach Salsa
serves 2-4
Here’s a great use for leftover salmon. Or brush fresh fish with olive oli and sear over medium heat for a few minutes per side.
Read more about this recipe at hogwash.
1 poblano pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
2 large peaches, pitted, peeled and chopped
1 garlic clove, finely chopped
1/2 cup finely chopped red onion
1/4 cup loosely packed fresh cilantro
Juice of 1 large lime
Fresh small corn or flour tortillas, wrapped in foil and warmed in a 350F oven
1 1/4 pounds cooked salmon, shredded
Sour cream, for garnish
prep: 15 minutes
total: 15 minutes
mixing bowl
aluminum foil
1. Mix the peppers, peaches, garlic, onion, cilantro, and lime juice together in a bowl and season to taste with salt and pepper.
2. To serve, layer warm tortillas with salmon and salsa and top with a dollop of sour cream.
