Shell Shocked
Pan-Seared Salmon and Bell Pepper Pasta Tacos with Avocado Tomatillo Salsa
35 minutes
Serves 4
DinnerMexicanDairy-freeNut-freeSoy-free
Herb's take
Street tacos meet Italian pasta in this Mexican mashup, yes, pasta! You'll master quick salmon searing and make a bold avocado-tomatillo salsa that brings it all together. (No cheese: we're keeping it dairy-free and delicious.)
Ingredients
Yield
4
Instructions
- 01Bring a medium pot of water to a boil. Add 1 teaspoon salt and the pasta. Cook until just al dente according to package instructions, then drain and set aside.
- 02In a bowl, toss salmon cubes with smoked paprika, cumin, 1/2 teaspoon salt, and black pepper. Set aside for 5 minutes.
- 03Heat 2 tablespoons olive oil in a large skillet over medium-high. Add salmon cubes in a single layer. Sear for 2-3 minutes per side until just cooked through. Transfer to a plate.
- 04In the same skillet, add remaining 1 tablespoon olive oil. Sauté onion and bell pepper for 4 minutes until softened.
- 05Add garlic and cook 30 seconds until fragrant. Return pasta to the skillet and toss to combine.
- 06Gently fold in seared salmon. Warm for 1 minute, then turn off heat. Taste and adjust seasoning with salt if needed.
- 07While the filling rests, mash avocado in a bowl. Add tomatillos, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt. Stir to combine.
- 08Warm corn tortillas over a dry skillet or open flame for 15-20 seconds per side until pliable.
- 09To assemble: Fill each tortilla with salmon-pasta-bell pepper mixture. Top generously with avocado tomatillo salsa. Serve immediately.
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