For anyone that likes fish tacos, salmon is a good fish of choice
- 1 lb salmon filet with skin on and scaled - preferably wild
- 1/2 cup sliced cabbage
- 1 tomato - diced
- 1 avocado, diced, or 1/3 cup guacamole
- 6-8 small corn tortillas
Sauce
- 1/2 cup sour cream
- 1 tbs mayonnaise
- 1 tbs capers
- 1 tsp juice out of the caper jar
- pinch of dill
- salt and pepper to taste
Prepare the sauce first: combine all ingredients into a suitable container and place aside
Slice the fish into 1-inch wide strips
Heat a thin layer of oil in a skillet - when hot, add the fish skin side down. The fish skin might stick to the pan - do not disturb it - when the skin releases from the pan, it should be crispy, and is ready. Turn salmon once and continuing cooking until done to your liking
Building the tacos
Spread avocado onto corn tortillas
Top generously with the sauce
Add tomatoes and cabbage
Place one piece of fish on top, and enjoy while the skin is hot and crispy
