Pacific Northwest Smoked Salmon Tacos
60% authentic · American (Pacific Northwest)
A regional twist featuring flaky smoked salmon, a tangy dill-caper cream sauce, pickled red onions, and fresh greens on toasted sourdough tortillas.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Smoked salmon, flaked12 oz
- Sourdough tortillas8
- Cream cheese, softened4 oz
- Sour cream1/4 cup
- Fresh dill, chopped2 tbsp
- Capers, drained and chopped1 tbsp
- Lemon juice1 tbsp
- Red onion, thinly sliced1/2
- White vinegar1/4 cup
- Sugar1 tsp
- Arugula or mixed greens2 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Quick pickle the red onions: combine sliced red onion, vinegar, sugar, and a pinch of salt in a jar. Let sit for at least 20 minutes.
- 2
Prepare the dill-caper sauce: in a bowl, mix softened cream cheese, sour cream, chopped dill, capers, and lemon juice. Season with salt and pepper to taste.
- 3
Lightly toast the sourdough tortillas on a dry skillet until slightly crisp.
- 4
Assemble tacos: spread a layer of dill-caper sauce on each toasted tortilla. Top with flaked smoked salmon, pickled red onions, and a handful of arugula.
- 5
Serve immediately.
