When you have leftover fish, make fish tacos! Roasted sweet potatoes provide the perfect complement to savory salmon, spicy guacamole salsa, and juicy tomatoes. We made a batch of creamy Butter Salmon and shredded up the leftover fish, seasoned it with additional Kosher salt and freshly ground black pepper, and used it as our protein base for tacos.
Our tomato salsa is so simple – slice a few cups of cherry tomatoes in half, toss them in a bowl with 3-4 chopped green onions and a few tablespoons of avocado or olive oil, and add salt and freshly ground black pepper to taste.
We adapted a simple recipe from “Run Fast. Cook Fast. Eat Slow.” to make our roasted sweet potatoes. 2 large sweet potatoes cut into 1/2 inch squares and tossed in Kosher salt and avocado oil. Preheat the oven to 425 degrees F, line a baking sheet with parchment paper, spread out the sweet potatoes, and bake for 25-30 minutes in the oven (pull them out and flip them halfway through) until they start to brown. The brown bits are the best – the potatoes have started to caramelize, and they’re perfect against the tangy and salty salmon and tomato tacos. Enjoy!
