Salmon Tacos with Avocado Crema

Salmon Tacos with Avocado Crema

Salmon Tacos with Avocado Crema
Salmon Tacos with Avocado Crema pinit

Indulge in the irresistible combination of sweet and smoky flavors with these epic Salmon Tacos. Packed with heart-healthy omega-3 fats, these tacos feature flavorful salmon, zesty avocado crema, pickled red onions, and a delightful slaw, all wrapped in a toasty tortilla.

Sweet and Smoky Salmon Tacos with Avocado Crema Recipe

The fail-proof broiling method ensures a perfect, slightly crisp exterior with buttery, flaky flesh inside.

Ingredients:

  • Salmon: 1 lb. center-cut piece recommended
  • Spices: Brown sugar, smoked paprika, garlic powder
  • Avocado: 1 medium ripe
  • Sour Cream: Good Culture brand recommended
  • Lime or Lemon: Juice of 1
  • Jalapeño: Fresh, seeds removed
  • Red Onion: Quick-pickled
  • Tortillas: Flour or corn

Directions:

Step 1: Prepare Pickled Red Onions

  1. Place red onions in a medium heat-proof bowl.
  2. In a saucepan, bring vinegar, water, sweetener, and sea salt to a boil.
  3. Turn off heat and pour vinegar mixture over red onions.
  4. Let sit for at least 30 minutes (or up to 2 hours) at room temperature.
  5. Drain before using.

Step 2: Prepare Avocado Crema

  1. Mash avocado in a bowl until mostly smooth.
  2. Add sour cream, lime or lemon juice, jalapeño, and salt. Stir until combined.
  3. Set aside until ready to use.

Step 3: Prepare Salmon

  1. Preheat oven broiler to HIGH with oven rack 6 inches from heat.
  2. Pat salmon dry and arrange skin side-down in a baking dish covered with foil. Rub with olive oil.
  3. In a bowl, combine brown sugar, smoked paprika, garlic powder, salt, and pepper.
  4. Rub spice mixture into flesh of salmon.
  5. Broil for 8 to 10 minutes until desired doneness. Flake salmon with a fork.

Step 4: Assemble Tacos

  1. Smear 1 to 2 Tbsp. of Avocado Crema on each warmed tortilla.
  2. Top with flaked salmon, shredded cabbage, green onion or cilantro, and pickled red onions.
  3. Squeeze fresh lime juice overtop, if desired.

Storage Tips:

  • Refrigerate leftover salmon for up to 2 days.
  • Refrigerate crema and red onions separately for up to 3 days.
  • Rewarm tortillas fresh each time.

To Reheat: Gently rewarm leftover salmon in the oven at 350ºF or in a covered skillet over medium-low heat.

Tools:

Salmon Tacos with Avocado Crema

Salmon Tacos with Avocado Crema

Salmon Tacos featuring a delectable Avocado Crema, showcasing the perfect blend of sweet and smoky flavors. Complemented by pickled red onions and a crisp slaw, this exceptional salmon taco recipe combines nutrient-rich ingredients for a burst of bold and delightful taste.

Salmon Tacos with Avocado Crema
Prep Time 25 min Cook Time 14 min Rest Time 1 min Total Time 40 mins Calories: 450

Pickled Red Onions

red onion, shaved or very thinly sliced

Avocado Crema

Salmon Tacos

Instructions

  1. Prepare Pickled Red Onions
    (adsbygoogle = window.adsbygoogle || []).push({}); In a medium heat-proof bowl, place the red onions. In a medium saucepan, bring vinegar, ½ cup water, sweetener, and sea salt to a boil. Turn off the heat and pour the vinegar mixture over the red onions. Allow it to sit for at least 30 minutes (or up to 2 hours) at room temperature. Note: You can prepare and refrigerate the pickled red onions up to 3 days in advance. Drain before using.
  2. Prepare Avocado Crema

    In a bowl, mash the avocado thoroughly with a fork until mostly smooth. Add the remaining ingredients (sour cream through salt) and stir until well combined. Set aside until ready to use.

  3. Prepare Salmon

    Preheat the oven broiler to HIGH with the oven rack positioned 6 inches from the heat. Pat the salmon dry with a paper towel and arrange it skin side-down in a baking dish or rimmed baking sheet covered with foil. Rub the salmon all over with olive oil.

    In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, and pepper. Mix well and rub the spice mixture evenly into the flesh of the salmon. Broil to the desired degree of doneness, approximately 8 to 10 minutes. Use a fork to flake the salmon into pieces.

  4. Assemble Tacos

    Spread 1 to 2 tablespoons of Avocado Crema on each warmed tortilla. Top with flaked salmon, shredded cabbage (consider seasoning the cabbage or slaw with a spritz of lime juice or rice vinegar and a pinch of salt), cilantro, and pickled red onions.

Nutrition Facts

Serving Size: 2tacos 

Calories: 450 kcal Total Fat: 23  g Saturated Fat: 5 g Sodium: 725  mg Total Carbohydrate: 34  g Dietary Fiber: 3 g Sugars: 5.99 g Protein: 32  g 

Note

  • To Store: Refrigerate any leftover salmon in an airtight storage container for up to 2 days. Store leftover Avocado Crema and pickled red onions separately in airtight containers in the refrigerator for up to 3 days. Remember to heat the tortillas fresh each time.
  • To Reheat: Gently rewarm leftover salmon on a baking sheet in the oven at 350ºF or in a covered skillet over medium-low heat. Ensure the salmon is reheated to your liking.
(adsbygoogle = window.adsbygoogle || []).push({});
Keywords: Salmon Tacos with Avocado Crema

Did you make this recipe?

antonio cesar

Leave a Comment

Your email address will not be published. Required fields are marked *

Back to top button