Make sure to properly thaw frozen fish fillets for this salmon taco recipe. If you have time, thaw the salmon in the fridge overnight. If you forget, put the fillets in a bowl (still in their plastic packaging) and run cool water over them to slowly thaw them. Never leave fish out at room temperature, submerge in warm water, or use the defrost setting on your microwave. And don’t try to cook salmon from frozen.

You’ll know the fish is done when it flakes easily. Use a fork to gently press into the thickest part of the salmon. If it flakes apart easily then it’s ready.

Warm your corn tortillas. To make corn tortillas more flexible, and allow them to release more of their natural sweetness, drop them in a hot lightly oiled skillet one at a time, heating them for 10-15 seconds per side. Otherwise, heat over an open flame on a gas stove for about 10-15 seconds per side.