Salmon Tacos with Avocado Crema


For the Salmon

1 teaspoon garlic salt

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon black pepper

1 pound fresh wild caught salmon

1 tablespoon olive oil or avocado oil

For the Avacado Crema

1 large avocado

2 teaspoons lemon or lime juice

1/2 cup plain Greek yogurt

1 teaspoon hot sauce

2 tablespoons avocado oil

2 tablespoons water

3/4 teaspoon garlic salt

sea salt and pepper to taste, as needed

To Assemble

6 corn tortillas

1 bag of slaw mix

fresh cilantro, salsa and any other favorite taco toppings

For the Salmon

Mix all seasonings for the salmon in a small bowl.

Feel free to just use about 5 teaspoons of taco seasoning, if preferred.

Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon).

You will probably not need to use all of the seasoning mix.

In a nonstick pan, add oil and heat to medium-high.

When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan.

Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes.

You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake, then set aside.

For the Avacado Crema

While salmon is cooking, combine all Avocado Crema ingredients in a blender and blend until smooth.

Heat tortillas in a skillet over the stovetop or according to package instructions in the microwave and until hot on both sides.

To Assemble

Top tortillas with slaw/salad mix and fresh cilantro.

Remove skin from salmon and divide chunks of it among the tortillas then top with Avocado Crema and any other favorite taco topping.
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes