Who's game for making Taco Friday a thing? These Smokey Salmon Tacos with Crispy Brussel Sprouts and Charred Green Onion Guacamole are worth making a serious campaign for.  

Inspiration strikes in the funniest ways...while perusing @julia_and_child’s beautiful feed I spotted her Crispy Brussel Sprouts with Eggs and Dukkah and I couldn’t stop thinking about putting them on a taco. Side note: Julia’s feed is beautiful and she does tons of recipe demos in her stories, it’s a fantastic place for inspiration.

Anywho, I followed my gut, made them, squeezed lime all over them and added those crispy green orbs to my salmon tacos and HOLY FREAKIN’ MOLY they were phenomenal. So good I made them three times this week. There's a charred green onion guacamole on there that's worth a recipe alone. This recipe can easily be made Whole 30 or Keto by subbing the tortillas for butter lettuce. 


What You Need:

2 Salmon Fillets (skin on) I used my favorite wild-caught local salmon, Thunder's Catch

1 t ground Cumin

1 t Spanish Paprika

1 ½ t Kosher Salt

Dash of Red Pepper Flakes

1 T Avocado Oil or other high-heat cooking fat

1 Cup Brussel Sprouts

2 T Ghee

3 Green Onions

1 Ripe Avocado

1 Lime, Juiced and Divided

2 T Dukkah

Charred Corn tortillas or butter lettuce for serving

Crispy Brussel Sprouts (recipe from Julia and Child)

Heat a cast iron and drop 2T of ghee
Add 1 C halved Brussels sprouts cut side down
Season with salt & red pepper flakes
Cook 3 minutes until slightly charred
Cover and steam until set about 4 minutes


How It’s Done:

Heat a 10” cast iron skillet over medium-high heat. Season salmon fillets with ground cumin, salt, and Spanish Paprika. Once the pan is almost smoking, add your avocado oil and let it heat in the pan or 20-30 seconds. Place your salmon fillets skin side up in your skillet and cook for 2 ½ minutes. Gently flip fillets over and cook another 2 ½ minutes until crispy. Your salmon should be browned on the outside, but moist and a darker pink on the inside. Let your fillets rest for 3-5 minutes and then gently flake salmon into smaller, bite-size pieces. If you’ve cooked it right your salmon will easily separate.

Meanwhile, char green onions either over a gas flame or under your broiler until they are mostly black. You want the intense charred flavor so make sure you get them good and charred. On my stove, this takes about 3-5 minutes and tongs make this task infinitely easier. Return your onions to your cutting board and mince them into a fine paste. In a small bowl add your green onions, lime juice, and avocado. Use a fork mash the avocados against the side of the bowl until you have a chunky, well-combined guac. Taste and season with salt and pepper adding more lime juice if necessary.

Slice your crispy Brussel sprouts into thin ribbons and squeeze with a bit of lime. Then assemble your tacos layering your smokey salmon, crispy sprouts and guacamole on your tortilla or vessel of choice. Top each taco with a healthy sprinkling of dukkah (I love the one from Trader Joes and enjoy!

P.S. That guacamole situation would be good for just about anything!