Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound salmon fillets (resh or frozen and thawed)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 8 corn tortillas
  • red onion (slices)
  • 1 jalapeño (thinly sliced)
  • chopped cilantro
  • 1 ripe avocado (pitted and peeled)
  • 1 clove garlic
  • handful cilantro
  • 1 jalapeno (stemmed)
  • juice of 1 lime
  • 3/4 cups crema Mexicana or sour cream

Instruction

  • Heat olive oil in a large skillet over medium heat. Sprinkle salt, pepper, paprika, and garlic powder on top of fillets and place them skin down until skin is crispy for about 4 to 5 minutes. Flip and cook for another 3 to 4 minutes depending on the thickness, until the flesh is opaque and flaky.
  • Meanwhile, in a blender, place avocado, garlic, cilantro, jalapeño, lime juice, and crema. Blend until creamy. Add salt to taste.
  • Flake the salmon with a fork into pieces. Remove the skin and discard.
  • Heat corn tortillas on a griddle. Fill with salmon pieces and dollop with creamy avocado salsa and serve with red onion slices, jalapeño slices, cilantro leaves, and a squeeze of lime juice.