Salmon Tacos with Seared Mango & Avocado Crema

Ingredients:

For the Salmon:

• 2 salmon fillets, cut into bite-sized cubes

• Salt & black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½–1 tsp crushed chipotle chiles

• ½ tsp cumin

• 1–2 tbsp olive oil

For the Seared Mango:

• 1 ripe but firm mango, diced

For the Avocado Crema:

• 1–2 ripe avocados

• ¼ cup sour cream or Greek yogurt

• Juice of 1–2 limes

• 1 small handful cilantro

• 1–2 tsp honey

• 1 garlic clove

• ½ jalapeño (adjust to heat preference)

• Salt, to taste

Instructions:

Make the avocado crema:

Blend avocado, sour cream (or Greek yogurt), lime juice, cilantro, honey, garlic, jalapeño, and salt until smooth. Adjust to taste and set aside.

Season the salmon:

Pat salmon dry, then toss the cubed salmon with salt, pepper, garlic powder, onion powder, crushed chipotle chiles, cumin, and olive oil.

Sear the mango:

Heat a pan over medium heat, add diced mango and sear for about 45-60 seconds until lightly caramelized. Set aside

Cook the salmon:

Heat up a neutral oil in a pan. Add salmon in a single layer and let it sear undisturbed for 2–3 minutes to get color.
Flip and cook another 1–2 minutes until just cooked through. Remove from heat.

Warm the tortillas:

Heat corn tortillas until warm and slightly charred.

Assemble the tacos:

Add salmon to tortillas, then top with seared mango, pickled onions, cotija cheese, avocado crema, and fresh cilantro. Serve with limes