Ingredients
cilantro lime crema:
½ cup sour cream and mayo (I used ¼ cup each)
2 teaspoons minced garlic
3 tablespoons cilantro
2 tablespoons fresh lime juice
1 jalapeno, seeds and ribs removed
pinch of salt
blackened salmon:
1 ½ teaspoon smoked paprika
1 teaspoon EACH: cumin, chipotle powder, granulated garlic, AND sugar
¼ teaspoon EACH: thyme AND onion powder
salt and pepper
1 pound wild-caught salmon (such as sockeye or coho)
3 tablespoons oil
optional toppings:
corn or flour tortillas, red cabbage, diced avocados, grilled corn, cotija cheese, lime wedges, chopped cilantro, pickled jalapeños, pickled onions, mexican pickled carrots, black beans, etc.
Instructions
CILANTRO LIME CREMA: Combine all the ingredients for the crema in a blender and blend until smooth. Pour the crema in a dressing bottle or a bowl, cover and refrigerate until ready to use.
BLACKENED SALMON: Combine the smoked paprika, cumin, chipotle powder, garlic, sugar, thyme, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Place the salmon on a cutting board and pat dry with a paper towel. Cut the salmon into smaller pieces. I made filets that were about 1 ½ inches wide. Sprinkle the flesh of the salmon with the blackened seasoning liberally, you may not need all the seasoning. Heat a large cast iron skillet over medium high heat. Drizzle ½ the oil into the pan and place half the salmon filets flesh side down into the skillet. Cook about 2-5 minutes total, turning half way through. The salmon is done with the thickest part feels firm. Fry the second batch of salmon filets. Allow the salmon to rest for 5 minutes. Remove the skin and flake with fork or just dice it.
ASSEMBLY: Add the red cabbage, blackened salmon, and your favorite toppings to the taco and top with a spoonful of crema. Serve with additional crema on the How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
