Fish Tacos - Salmon

I felt like something spicy last night, looked in the fridge, saw some raw salmon from two nights before - good to go!

Checked the blog, nothing there.

Checked google and found this recipe on food.com. Yum!! Also made a mango salsa and guacamole as sides - kids loved creating their own tacos and I hated cleaning up the mess and the current lingering smell of fish in my kitchen - oh well.

Ingredients

• 1 lb salmon, skinned and cut into one inch cubes
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• 1 medium yellow onions, chopped
• 2 limes, quartered
• 2 (8 ounce) cans diced tomatoes with green chilies, drained ( like Rotel)
• 1/2 bunch fresh cilantro, chopped
• 1 bunch green onions, chopped

Directions

1. Toss cubed salmon in cumin and chili powder. Set aside.
2. Heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften.
3. Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
4. IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.
5. Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
6. Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point).
7. Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.