Chili Lime Salmon Tacos
Ingredients:
Tacos:
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 package Wixter Seafood Norwegian Salmon
1 lime
1 ripe avocado
Handful of fresh cilantro
8 (6-inch) corn & wheat blended tortillas (I used @traderjoes)
1/2 cup shredded red cabbage
Taco Sauce:
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice
1 tsp garlic powder
1 tsp Sriracha sauce or to taste
Instructions:
1. Arrange an oven rack about 6 inches below the broiler, then set the oven to broil.
2. Stir 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl.
3. Place both pieces of salmon on a foil lined baking sheet. Squeeze the juice from 1/2 a lime, then brush the salmon with the juice. Evenly sprinkle with the spice mix. Broil until the salmon is cooked through and flakes easily, 4-5 minutes.
4. Combine all taco sauce ingredients in a medium bowl and whisk until well blended.
5. Peel, pit, and mash the avocado in a medium bowl. Add the remaining 1 tablespoon lime juice, salt, and pepper and stir into the avocado.
6. Coarsely chop the fresh cilantro. Heat each tortilla up one at a time in a skillet over medium heat for about 30 seconds each side.
7. When the salmon is ready, use a fork to break apart the fish in rough 2-inch pieces.
8. To assemble the tacos, evenly spread the mashed avocado over the warmed tortillas and top with shredded red cabbage, salmon, cilantro, fish sauce and enjoy!
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