Fish tacos get new life with a subtly spicy salmon filling.
Greg DuPree
File these fish tacos under speedy 30-minute dinners.
If youre hosting, pair these with apaloma, a grapefruit and tequila-based cocktail, for a memorable meal.
Photo:Greg DuPree
Stir together cumin, paprika, 3/4 teaspoon salt, and crushed red pepper in a small bowl.
Sprinkle mixture on flesh sides of fillets.
Heat a large cast-iron skillet over medium-high; add oil.
When oil is hot, carefully place salmon in skillet, skin side down.
Reduce heat to medium and gently press each fillet with a spatula to flatten.
Cook until salmon is opaque 3/4 of the way up sides, 6 to 7 minutes.
Flip and cook until just cooked through, 1 to 2 minutes.
Break salmon into large pieces and serve on tortillas with grapefruit salsa and, if using, sour cream.
