It’s the weekend, woohoo!!!! This recipe was one I adapted that used shrimp. My kids prefer salmon so I switched it up and the results were very yummy! Put everything on the table and have a taco bar. It is sure to be a fun family dinner.
1/3 cup sour cream
1 tablespoon lime juice
½ teaspoon chipotle chili powder
Kosher salt to taste
½ lb salmon (I always buy wild, which this time of year is frozen)
1 teaspoon chipotle chili powder
1 teaspoon chili powder
1 teaspoon kosher salt
2 teaspoons vegetable oil
6 crunchy tacos (use whatever you like corn and flour would work too)
finely shredded cabbage
- For the crema just mix sour cream, lime juice and chipotle chili powder and season with salt. Refrigerate until ready to eat.
- Cut the salmon into cube sized pieces and rub with the spice mixture and let marinate about 30 minutes
- Heat the vegetable oil in a large non-stick pan and to medium heat. Add salmon and cook to your liking. We like our salmon medium, so not cooked quite all the way through.
- Warm your tortillas according to package and build your tacos with salmon, shredded cabbage, avocado and the crema. You can also serve with salsa and pico de gaillo. We just used the crema and lime and the flavors were delicious!