Reheating seafood is tricky business. It can dry out very quickly if you Don’t keep an eye on it. For this recipe, try to reheat the salmon in large pieces instead of flaked like many of the other recipes. Also, wrapping the salmon in foil and rubbing it with some oil keeps the moisture locked in.

These tacos just simply Don’t taste like leftovers. They are delicious, and you’d be crazy not to try them if you have some leftover fish.

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Prep Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 8-10 ounces ( cups) cooked salmon, whole fillet if possible
  • 1 teaspoon neutral oil (canola or vegetable)
  • 1 teaspoon dried chipotle chile pepper
  • Kosher or sea salt

Lime Dill Sauce

  • ½ cup sour cream
  • ½ teaspoon dill seeds
  • ½ lime, juice only
  • Pinch of salt
  • 8 fajita-size (6-inch) flour tortillas
  • 1 cup chopped spinach
  • ½ cup sliced red onion
  • 4 ounces (about 1 cup) Cotija cheese, crumbled
  • ¼ cup fresh cilantro, loosely packed

Method

  1. Preheat oven to 350°F.
  2. Rub salmon fillet with a drizzle of neutral oil and sprinkle with chipotle chile pepper and a Pinch of kosher or sea salt. Wrap salmon loosely in foil and place on a baking sheet.
  3. When oven is hot, bake salmon for 5 minutes, just to heat it through and infuse the chipotle flavor.
  4. While salmon bakes, stir together sour cream, dill seeds, lime juice, and a Pinch of salt for the sauce.
  5. To heat the tortillas, add them to a dry skillet over medium-high heat for about 15 seconds on each side, just to warm them. Alternatively, if you have a gas stove, you can crank the burners on high and use tongs to lightly toast the tortillas for a few seconds on each side. Be careful if you use the open flame method, and make sure your stove is clean!
  6. Add chopped spinach and flaked chipotle salmon to each tortilla. You should use a little over an ounce of salmon per taco. Top salmon with a drizzle of the lime dill sauce, red onions, Cotija cheese, and fresh cilantro. Serve immediately!
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