Grilled Salmon Tacos with Avocado Crema
WHAT YOU NEED
- For the avocado crema:
- 1 ripe avocado, halved and pit removed
- 1/3 cup chopped cilantro leaves
- 1/4 cup Cacique® Crema Mexicana table cream
- juice of 1 lime
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- For the spicy slaw:
- 3 cups coleslaw mix, or thinly sliced cabbage
- 1/4 of a small red onion, sliced thin
- 1/4 cup fresh chopped cilantro leaves
- 1 small jalapeño, seeds removed and minced
- juice of 2 limes
- salt and pepper to taste
- For the salmon:
- 2 tablespoons olive oil
- 1 tablespoon chile powder, New Mexico or ancho would be great
- 1/2 teaspoon cumin
- juice of 1/2 lime
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 4 4-ounce wild salmon fillets, skin on
- Cacique® Cotija cheese for garnish
HOW TO MAKE IT
- To prepare the crema: Scoop out the flesh of the avocado with a spoon. Place all ingredients in a small food processor and pulse until smooth. Refrigerate until needed.
- To prepare the slaw: Combine all ingredients in a medium bowl and toss to combine. Set aside stirring occasionally until ready to serve.
- To prepare the salmon: Preheat grill to medium-high. Before it gets hot, clean grill grates and grease with a folded paper towel dipped in vegetable oil. Use tongs to hold the paper towel to keep your hands away from the heat. Combine the olive oil, chile powder, cumin, lime juice, salt and pepper in a small bowl to make a paste. Rub the spice mixture over both sides of the salmon. Sear the salmon, skin side up until charred. Carefully turn the salmon and grill until just cooked through, about 5-8 minutes. Remove to a plate and discard the skin. Cut or flake into 1-inch pieces.
- To serve: Grill, cook or warm the tortillas. Spread 1 heaping tablespoon of the crema over half of each tortilla. Top with a 1/4 cup portion of the slaw and then divide the salmon among the tortillas. Top each with chopped cilantro leaves and crumbled Cacique® Cotija cheese. Serve immediately.
- Recipe Notes: Salmon may also be prepared in a skillet on the stove top, or broiled or baked in the oven. If your limes are a little old or kept in the refrigerator, you can get more juice by rolling the lime firmly on a hard surface under the palm of your hand. You can also try microwaving the lime for 15 seconds to get the juice flowing. If you have leftover slaw, add a dollop of mayonnaise and a pinch of sugar to the cabbage. Recycle the slaw for the next meal!
