Salmon Tacos with Avocado Crema

Salmon Tacos with Avocado Crema Taco recipes, I have many.  This one is one of my favorites!  Fish tacos is actually one of my favorite ways of serving fish.  The first time I tried fish tacos, I was hooked right away and have been a huge fan ever since.

What is great about this recipe is there is no need for any frying!  Lately, I have been trying to get away from the heavy oils.  Another plus is the seasonings could not be any easier.  Chili powder, paprika, garlic salt and cumin!  That’s really it to make a great tasting blackened seasoning.  If you want a spicier kick, go ahead and add a bit of cayenne pepper to the mix.

Any kind of fish will be great in these fish tacos but last week I found Salmon on sale so you know I had to get it.  But why not?  These tacos look and taste delicious and serve the whole family for less than a single order of fish tacos cost at a restaurant and taste just as amazing!  Also, salmon is a healthier alternative than other kinds of fish normally found in fish tacos.


So lets talk about the Avocado Crema.  For that I have one fresh avocado, lime juice, garlic salt, dash of hot sauce and sour cream.  A great sauce is a must when serving fish tacos, and this sauce compliments the blackened salmon perfectly.

If you love fish tacos, you are going to love this recipe.

Enjoy!

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Salmon Tacos with Avocado Crema
Print Recipe
Servings Prep Time
4 people 5 min
Cook Time
15 min
Servings Prep Time
4 people 5 min
Cook Time
15 min
Salmon Tacos with Avocado Crema
Print Recipe
Servings Prep Time
4 people 5 min
Cook Time
15 min
Servings Prep Time
4 people 5 min
Cook Time
15 min
Ingredients
Avocado Crema
Servings: people
Instructions
  1. In a small bowl, combine the chili powder, paprika, garlic, cumin, and salt. Sprinkle the mixture over both sides of your fish fillets, then rub in.
  2. Combine all of the Avocado Crema ingredients in a food processor or blender until well blended.
  3. Heat oil in a large non-stick pan over medium-high heat. Once heated, add in the fish and cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  4. Remove the fish from the heat and set aside.
  5. Warm the corn tortillas in a skillet over medium heat, cooking for about 30 seconds on each side.
  6. Break up the fish and serve on warmed tortillas. Top with lettuce and Avocado Crema. Serve and Enjoy!
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