Salmon Tacos with Habanero Salsa

These easy salmon tacos with Habanero Salsa let the fish be the star of the meal. The tangy salsa and a Chile morita aioli make the salmon flavor shine.

This recipe is from chef Fidencio Alatriste, a local Arizona culinary talent that has worked at renowned restaurants like Toro at Fairmont Scottsdale Princess and more recently at The Mexicano by Maggiore group.

If looking to make a quick version of this fish tacos, try my salmon bites tacos.

Recipe highlights

What I love the most about this recipe is that the salmon flavor is the main character. The fish is seasoned generously with salt and that is it! But the flavor is nothing short of amazing.

Since the fish is simply seasoned with salt, the Habanero salsa adds a punch of freshness with a hint of heat.

The Chile morita sauce is the perfect way to bring all the flavors together and make this tacos stellar!

Ingredients:

In this recipe we used Wild-caught Alaskan salmon that we brought from our summer trip. The fish was so fresh and delicious!

• Salmon: You will need a whole salmon filet for this recipe that will be cut into chunks, each chunk will be one taco, so from a 1 lb salmon fillet you can easily get 8-10 tacos.
• White onion: This will be the base of the morita aioli.
• Red onion: We will use red onion to make the habanero salsa.
• Tomatoes: They get charred along with the onions to create the base for the morita sauce. We also use them in the habanero salsa.
• Chile Habanero: We will use one fresh Chile habanero to make a punchy and fresh salsa that will brighten up the flavors in this fish taco.
• Chile Morita: This is one of my favorite chiles. It is a smokey, fruity, dried jalapeño pepper that adds a lot of flavor and depth to sauces.
• Garlic: Used in the aioli to give it a nice and aromatic flavor punch.
• Mayonnaise: As the base for the Chile Morita aioli.
• Corn tortillas: I like to serve my tacos street-style in small corn tortillas, but use flour if your prefer.
• Micro cilantro: I love the pop of color that micro cilantro adds as well as its mild flavor. Feel free to replace with regular cilantro for a more aromatic flavor.
• Lime: it is used in the habanero salsa, in the Morita aioli and as a garnish when serving the tacos.
• Cilantro: Used in the Habanero salsa and can be used to garnish when serving the tacos.

Recipe overview

Start by removing the skin off the salmon and cut it into small filets (about 2 ounces each) and allow it to come to room temperature for about 15 minutes prior to cooking.

The Chile Morita aioli is the most time consuming part of this recipe and could be done well in advance.

Chile Morita Aioli

To make the Chile Morita aioli start with charring the tomatoes, onions and garlic. You can use the open flame on a fast stove or use your oven broiler.

We are looking for the tomato skin to be browned and the onion and garlic to be softened.

In a skillet with 2 tablespoons of oil add the Chile Morita and fry them for about 2 minutes until it starts releasing color and smokey flavor.

In a blender add the onion, tomatoes, garlic, Chile Morita and the frying oil. Blend them until well combined. Add a splash of water if the sauce is too thick. Add salt and pepper to taste.

You will have about a cup of this Chile Morita sauce but you only need 2-3 tablespoons for the aioli.

You can store the leftover Morita sauce in a glass jar and keep it in the fridge for up to 2 weeks. It is wonderful on steak tacos or eggs.

For the aioli combine 2-3 tablespoons of Morita sauce with 1 cup of mayonnaise and the juice of half a lime. Add salt and pepper to taste and set aside.

Habanero salsa

The Chile habanero salsa is simple to make. You will need to finely dice the red onion, tomato and habanero pepper (use gloves).

Add the juice of one lime, cilantro, salt and pepper to taste. Allow the salsa to marinade for at least 20 minutes.

Cook the salmon

The salmon pieces are generously seasoned with salt.

Place them on a skillet with about 1 tablespoon of vegetable oil and allow them to cook without flipping them.

Cooking time will vary depending on the type of salmon you use, but it will take about 2-3 minutes.

Do not walk away and look at the color of the fish as a good way to know when it is done. We are looking for a light pink color throughout.

The pieces will cook through without the need to be flipped. When serving the tacos place the salmon on the side that was seared.

Build the tacos

Warm up the tortillas and place a spoonful of the Chile Morita aioli at the bottom.

Add the salmon filet on top and add a spoonful of the habanero salsa. Garnish with micro cilantro and a lime wedge (rub with Tajin for a beautiful presentation).

Storage instructions

You can store any leftover habanero salsa and Chile Morita aioli in an airtight container or glass jar with a lid in the fridge for up to 1 week.

If you have any extra fish left, store in an airtight container and consume within 3 days.

The fish makes wonderful leftovers and can be repurposed in many ways. My favorite way is to use them in salmon bowls or add them to salads.

To reheat the fish, my favorite method is to use the Air fryer at 250ºF and heat them for 5-8 minutes.