Kosher saltI suggest ½ teaspoon and fresh cracked pepper to taste
1ripe Hass avocadopeeled, pitted
½cupGreek yogurt or you can substitute the same amount sour cream
1tablespoonfresh lime juice½ lime
saltstart with ¼ teaspoon and add from there and fresh cracked pepper to taste
1½cupsred onion1 medium onion, chopped
spritz of fresh lemon juice1 lemon wedge
spritz of fresh lime juice1 lime wedge
saltstart with ½ teaspoon and fresh cracked pepper to taste
For assembling the tacos:
24hard taco shells *have extra on handjust in case
24small size soft corn tortillas *have extra on handjust in case
Mexican cheese blendshredded
Kosher salt & pepper to taste
Stir the olive oil, lemon and lime juices together and coat the salmon with the marinade. Top the fillets with the slices of lemon and lime and then sprinkle with cilantro. Put the 2 tablespoons of butter on top of the fillets. Marinate the salmon fillets for at least a ½ hour or more. You can also marinade overnight in the refrigerator.
Preheat oven to 350 degrees F. Bake salmon for 25-30 minutes (30 minutes always works for me). While the salmon is cooking you can prepare the avocado sauce, fresh salsa and slice the cabbage and lettuce.
Avocado Sauce: In a food processor, combine the avocado, Greek yogurt, cilantro, lime juice, salt and pepper. Process until smooth and then transfer to a bowl. Tip: You can also spread it with a spoon OR transfer it to a condiment container to make it easier to apply to the tacos.
Fresh Salsa: Combine the diced tomato, chopped onion, chopped cilantro spritz of lemon and lime. Add salt and pepper to taste.
When the salmon is done, take it out and allow it to cool for at least 5 minutes before dividing for the tacos. Serve with the shredded lettuce and/or red cabbage, fresh salsa, avocado sauce, shredded mexican cheese and/or queso fresco. Enjoy!
This recipe for Salmon Tacos was printed from AmandasCookin.com - https://amandascookin.com/salmon-tacos/ and can only be printed for education or personal use.