Crispy Salmon wrapped in corn tortillas, fresh cabbage and avocado-cilantro sauce made in the blender! Super fresh and perfect for taco tuesday!
Course Main Course
Cuisine Mexican
Keyword Salmon Tacos, Tacos
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Author winnie liong
Ingredients
4corntortillas
1tbsp olive oil
24-ozsalmon filets
1/2tspcumin
1/8tspchili powder
1/8tspgarlic powder
salt and pepper to taste
1cupshredded cabbage
lime wedges and fresh cilantrofor garnish
Avocado-Cilantro Cream Sauce
2largeavocados
1/4cupplain yogurt of choice
1/4cupolive oil
1/3cupcilantro
juice from 1 lime
1/4tspsea salt
1/8tspblack pepper
1small jalapenooptional
Instructions
Place all ingredients for the avocado-cilantro cream sauce into a blender. Process until smooth and leave to side.
Brush salmon filets with olive oil and sprinkle with cumin, chili powder, garlic powder and salt + pepper to taste.
Preheat skillet with olive oil to medium heat.
Place salmon flesh down and cook for 2-3 minutes and then flip to cook the other side for another 4-5 minutes until crispy.
Heat up your corn tortillas and add a handful of shredded cabbage as the base. Add salmon, avocado-cilantro cream sauce and fresh cilantro on top as garnish!