Sometimes recipes happen by accident. And sometimes those are the best ones.  Like this one.

    For the second day of rosh Hashanah I planned on serving tacos, and filling them with whatever meats I had leftover from the previous meals. Because, really anything you stuff inside a taco tastes good. Amiright?

    Well, what I did not plan for was having extra mini tacos shells leftover. So, shabbos day, in addition to my crab cakes I decided to fill my leftover shells with some of my leftover cajun salmon. Perfect right? Wrong.

    Why is that wrong? Because tacos ALWAYS need a salsa. My first days, meat filled tacos, were just fined with a dollop of garlic mayo and some crunchy shredded cabbage because I was able to reheat the sauce from thew meat and that moistened the whole thing. But shabbos day, I could for sure not heat up a sauce so I needed a salsa.

    And thats when it hit me. I had 3 beautiful, orange, fall-esque persimmons sitting in my fridge. I chopped them up, threw it together with a bunch of other salsa-must ingredients and boom.

    The perfect Fall time Salmon Taco.

    I knew was recipe I had to share so I made it again after the holiday, just so I could “photograph” (quotations b/c I only pretend to be a food photographer), and share the recipe with you all.

    For the taco shells I used wonton wrappers that I fry with my handy dandy taco shaper, that you can buy here from amazon. It actually pretty fast to fry them up and they really make the best taco shells. Plus, after they cool you can store in them in an airtight container for up to a week and the will stay fresh! I know, magic!

    I also halved the cajun salmon recipe because really you don’t need a whole side of salmon to fill 40 tacos. Half a side will do just fine. Which, FYI, also makes this recipe super economical!

    You can also totally skip the taco shells and just serve the salsa right on top of the salmon!

    However you do it, make sure you do! It’s the perfect fish appetizer for Succos.

    And the colors, oh the colors. They are so appropriate for the beautiful fall season. Besides being delicious they’ll also look soooo pretty in your Succah’s.

    To assemble the tacos place a few pieces of the salmon inside the taco and top with a teaspoon of persimmon salsa.

  • Cajun Salmon


    1. 3 Tbsp garlic powder
    2. 2 Tbsp paprika
    3. 1 Tbsp smoked paprika
    4. 2 Tbsp oregano
    5. 1 Tbsp onion powder
    6. 1&1/2 tsp black pepper
    7. 4 Tbsp sugar
    8. 1 Tbsp cayenne pepper
    9. 4 Tbsp kosher salt
    10. ~
    11. 1 whole side of salmon
    12. 1 lime or lemon


    1. Put all the spices in a bowl and mix well until thoroughly combined.
    2. Preheat oven to 350.
    3. Place side of salmon on a greased baking sheet and squeeze the lime or lemon over the top. Sprinkle a generous amount of spice mix over the top of the salmon.
    4. Bake for around 25 minutes and allow to rest for 10.
    5. Serve hot OR cold and enjoy!


    1. *Cooking times will vary depending on thickness of your salmon.

    Persimmon Salsa


    1. 1 persimmon, peeled and diced (I like smaller 1/4-1/2 inch cubes)
    2. 1 cup quartered yellow cherry tomatoes (or any color you find!)
    3. 1/2 – 1 jalapeno, finely diced (optional but recommended)
    4. 2 shallots, finely chopped
    5. 1/2 cup cilantro, chopped
    6. 1 lime, halved
    7. 2 Tbsp extra virgin olive oil
    8. 1/2 tsp salt
    9. 1/4 tsp black pepper


    1. Put everything in a bowl and squeeze the lime over the top. Mix till all the ingredients are well blended. You can eat right away or let it sit in your fridge for up to 4 days. In my opinion it gets better the longer it sits!


    1. Don’t feel limited to serving this only in the salmon tacos.
    2. Serve on top of simply grilled chicken , with pulled beef or even add a little to some schnitzel wraps! Whatever you do with it, you’ll love it!

Looking for something yum?

December 27, 2018

Healthy Eating Tips By Nechama + Kholrabi Fries + Granola Stuffed Pears

Read More

October 18, 2018

“Granola” Stuffed Baked Apples

Read More

August 27, 2018

Meal-in-a-bowl Or Meaty Veg Barley Soup

Read More

July 19, 2018

Salmon Burgers + Chipotle Lime Crema

Read More

July 12, 2018

Spicy Peanut + Sesame Spiralized Zucchini Salad

Read More

June 06, 2018

Easy Crispy Baked Falafel

Read More