Ingredients

The following ingredients have 24 Servings
  • 1-½ lbs Salmon fillets (2 large or 4 small fillets)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh squeezed lemon juice (½ lemon)
  • ½ lemon sliced *optional
  • 1 tablespoon fresh squeezed lime juice (½ of a lime)
  • ¼ lime sliced *optional
  • ¼ cup fresh cilantro (chopped)
  • 2 tablespoons of butter
  • Kosher salt (I suggest ½ teaspoon and fresh cracked pepper to taste)
  • 1 ripe Hass avocado (peeled, pitted)
  • ½ cup Greek yogurt or you can substitute the same amount sour cream
  • ¼ cup Cilantro (chopped)
  • 1 tablespoon fresh lime juice (½ lime)
  • salt (start with ¼ teaspoon and add from there and fresh cracked pepper to taste)
  • 2 cups ripe tomatoes (diced)
  • 1½ cups red onion (1 medium onion, chopped)
  • ¼ cup cilantro (chopped)
  • spritz of fresh lemon juice (1 lemon wedge)
  • spritz of fresh lime juice (1 lime wedge)
  • salt (start with ½ teaspoon and fresh cracked pepper to taste)
  • 24 hard taco shells *have extra on hand (just in case)
  • 24 small size soft corn tortillas *have extra on hand (just in case)
  • Cilantro (chopped)
  • Mexican cheese blend (shredded)
  • Queso Fresco (grated)
  • Kosher salt & pepper to taste

Instruction

  • Stir the olive oil, lemon and lime juices together and coat the salmon with the marinade. Top the fillets with the slices of lemon and lime and then sprinkle with cilantro. Put the 2 tablespoons of butter on top of the fillets. Marinate the salmon fillets for at least a ½ hour or more. You can also marinade overnight in the refrigerator.
  • Preheat oven to 350 degrees F. Bake salmon for 25-30 minutes (30 minutes always works for me). While the salmon is cooking you can prepare the avocado sauce, fresh salsa and slice the cabbage and lettuce.
  • Avocado Sauce: In a food processor, combine the avocado, Greek yogurt, cilantro, lime juice, salt and pepper. Process until smooth and then transfer to a bowl. Tip: You can also spread it with a spoon OR transfer it to a condiment container to make it easier to apply to the tacos.
  • Fresh Salsa: Combine the diced tomato, chopped onion, chopped cilantro spritz of lemon and lime. Add salt and pepper to taste.
  • When the salmon is done, take it out and allow it to cool for at least 5 minutes before dividing for the tacos. Serve with the shredded lettuce and/or red cabbage, fresh salsa, avocado sauce, shredded mexican cheese and/or queso fresco. Enjoy!