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Patagonia Provisions

Smoked Salmon Tacos with Pineapple-Tomatillo Salsa

A new take on fish tacos, using our smoked salmon. Recipe by Christina Tobia of Tobia Bakes.

WILD SOCKEYE SALMON, ORIGINAL

Ingredients for 8 tacos, serves 5-7 people

Tacos

Chipotle Sour Cream

  • ½ cup sour cream (or Greek yogurt)
  • 1 tsp. chipotle in adobo, minced

In a bowl, stir together sour cream and chipotle in adobo.

Pineapple-Tomatillo Salsa

  • 1 medium tomatillo
  • 1 cup fresh pineapple, finely diced
  • ¼ cup white onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • ½ lime, juiced
  • 1 tbsp. olive oil
  • Sea salt, to taste

Char tomatillo over a medium flame; let cool, peel off charred skin and finely dice. Add to a bowl with the remaining ingredients.

Serve with…

  • Fresh lime wedges
  • Cilantro

Putting it all together

Warm tortillas in a pan or wrapped in foil in the oven. Spread a tbsp. of chipotle sour cream on each tortilla. Top with black beans, salmon, pineapple-tomatillo salsa and garnish with fresh cilantro and a squeeze of lime.