Dive Into Flavor: Salmon Tacos with Avocado Crema

In the world of tacos, there’s always room for innovation and indulgence, and today, we’re taking a leap into the sea with a recipe that promises to bring a wave of fresh flavors to your dinner table: Salmon Tacos with Avocado Crema. This dish combines the rich, buttery taste of salmon with the creamy, zesty kick of avocado crema, all wrapped up in a warm tortilla for a meal that feels both comforting and exhilarating.

The Star of the Show: Salmon

Salmon, with its vibrant color and decadent texture, is a showstopper in any dish. But when it’s seared to perfection and nestled in a taco, it truly shines. Rich in omega-3 fatty acids and packed with protein, salmon is not only delicious but also incredibly nutritious. Its natural fattiness pairs beautifully with the bright, fresh flavors of our taco toppings, creating a balance that’s both satisfying and light.

The Magic Touch: Avocado Crema

What elevates these tacos to the realm of the unforgettable is the avocado crema. This silky, smooth sauce is a blend of ripe avocado, tangy lime juice, and aromatic cilantro, with a hint of spice for an extra kick. It’s the perfect complement to the salmon, adding a layer of complexity and richness that makes each bite a delightful experience.

Bringing It All Together

Creating these Salmon Tacos with Avocado Crema is a journey through textures and flavors. We start by gently warming the tortillas, making them pliable and ready to cradle all the delicious fillings. The salmon is seasoned and seared until just cooked, ensuring it remains moist and flaky. Meanwhile, the greens and cabbage add a crunchy, earthy element that contrasts beautifully with the fish. And finally, the avocado crema – drizzled over the top, it ties everything together in a creamy, dreamy finish.

But what sets this dish apart is its versatility. Whether you’re looking for a quick weeknight dinner that feels like a treat, or you’re entertaining guests and want to impress, these tacos are up to the task. They’re a testament to the fact that great food doesn’t have to be complicated or time-consuming – sometimes, it’s the simplest combinations that are the most memorable.

Your Next Taco Night Awaits

So, next time you’re pondering what to make for dinner and craving something a little different, consider these Salmon Tacos with Avocado Crema. They’re a celebration of flavors and textures, a healthy option that doesn’t skimp on taste, and most importantly, they’re a joy to make and eat.

Whether you’re a seasoned taco aficionado or new to the taco-making game, this recipe is sure to become a favorite, earning a permanent spot in your culinary repertoire. So grab your skillet, your freshest ingredients, and your appetite – a delicious adventure awaits.

Salmon Tacos with Avocado Crema

Recipe by Murphy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 2 large (1 1/2 oz) corn or flour tortillas

• 14 oz salmon fillets skinless

• salt & pepper to taste

• 1 tbs (1⁄2 fl oz) olive oil

• 1 garlic clove finely chopped

• 1⁄2 bunch of kale stalks removed & roughly chopped

• 2 oz baby spinach leaves

• 2 oz red cabbage shredded

• 2 sprigs of fresh cilantro leaves picked

• 1⁄2 lime

Directions

• Warm your oven to its lowest setting. Place tortillas on a baking sheet and let them heat in the oven. If you prefer, you can also quickly warm them directly over a gas burner for a few moments on each side right before you’re ready to eat.
• For the crema, blend all the listed ingredients in a small blender, food processor, or mix by hand until smooth. Taste and adjust the seasoning as needed, then set it aside for later.
• Lightly season both sides of the salmon fillets with salt and pepper.
• In a skillet set over medium-high heat, warm the oil, then add garlic. Cook until it’s golden, then promptly add the salmon. Sear the salmon for about 3-4 minutes on one side, or until it can be easily lifted from the pan. Flip it, reduce the heat to very low, and let it cook for an additional 3 minutes. Then, take the salmon out of the skillet.
• Using the same skillet on low heat, toss in the greens and cabbage, sautéing them for 2-3 minutes until they begin to wilt. Push them to one side of the skillet.
• Gently pull the salmon apart using two forks, then return it to the skillet just to warm up. Remove the skillet from the heat. To assemble the tacos, lay the warmed tortillas flat and pile on the salmon, greens, and cabbage. Drizzle with the prepared crema, sprinkle with cilantro, and finish with a squeeze of fresh lime juice.