Crispy Skin Salmon Tacos

Salmon Tacos.jpg

Makes 10-12 Mini Tacos

Ingredients

  • 12 Oz. Salmon Fillets Skin On

  • 1/2 Tsp. Chipotle Pepper

  • 1/2 Tsp Salt

  • 1/4 Tsp. Fresh Ground Black Pepper

  • 1 1/2 Tbsp. Avocado Oil

  • 10-12 Mini Corn Tortillas

Garnishes

Avocado Cream

  • 1 Ripped Avocado, peeled and pitted

  • 1 Small Garlic Clove, peeled and minced (about 1/4 Tsp)

  • 1/4 Cup. Sour Cream

  • Juice of 1/2 Small Lime

  • Sea Salt to taste

Quick Pickled Red Onions

  • 1/4 Red Onion, thinly sliced

  • Juice of 1 Lime

  • Sea Salt, to taste

Green Tomatillo Salsa

  • 1/2 Pound of Tomatillos, remove husk and wash under cold water

  • 1 Serrano (half if you want it on the mild side)

  • 1 Garlic Clove

  • 1/4 White Onion

  • 1/3 C. Cilantro, with steams

  • Salt to taste

Fresh Cilantro

Instructions

Avocado Sauce

  1. Add the avocado, sour cream, lime, and garlic clove to your blender. Blend until smooth, add 1-2 tablespoon of water if needed for easier blending. Taste and season with salt to taste.

Quick Pickled Red Onions

  1. Combine the red onions, lime and sea salt (to taste) and refrigerate until ready to serve.

Green Tomatillo Salsa

  1. Roast the tomatillos, onion and serrano in a heavy pan (ex. cast iron skillet) over low-medium heat turning them occasionally until skin is blistered; this takes about 25 minutes.

  2. Add the roasted tomatillos, onion, serrano to your blender with the garlic clove. Blend until combined but the sauce has a bit of texture. Add cilantro and season with salt to taste and blend for a couple seconds until cilantro is incorporated to the rest of the sauce.

Salmon & Assembly

  1. Combine the chipotle powder, salt and black pepper.

  2. Let the salmon sit at room temperature for 15 minutes.

  3. Once the salmon comes to room temperature rub salmon with chipotle mixture on both sides.

  4. Heat the avocado oil in a heavy pan (I recommend using a cast iron skillet) over medium-high heat.

  5. Start by searing skin side down of the salmon, about 5 minutes. Flip and cook the other side for 2-3 minutes, I prefer my salmon cooked medium but you can cook it longer if you prefer it well-done.

  6. Let salmon rest for a few minutes before breaking it into smaller portions. Serve on warm tortillas, with avocado cream, tomatillo salsa, pickled onions and fresh cilantro. Served immediately and enjoy!