I kid you not, my daughter squeals when she hears I’m making crispy salmon bites. They are literally her favorite thing to eat on the planet, ever.

Which is a good thing, because they are literally one of the easiest things I make. And, an excellent taco tuesday option. Especially when placed on top of avocado crema and under a fresh peach salsa.

Ingredients:

avocado oil, enough to coat the bottom of a large cast iron skillet about 1/4 inch from the bottom

1 lb salmon, skin removed and cut into approximately 1 inch cubes

1/2 tsp salt

avocado crema

peach salsa

jicama wraps

Directions:

Heat avocado oil in a large cast iron skillet to medium high heat.

Toss salmon cubes with salt, and then place down in oil. Leave for about 3-5 minutes until salmon is crispy, but not burned or blackened, and easily flipped. Flip cube over and cook 3-5 more minutes until other side is crispy as well. Remove from pan and set on paper towel to dry.

Build taco, by plating jicama wrap, topped with spoonful of avocado crema, 5 - 7 salmon bites, and top with fresh peach salsa.