Tacos de salmón

Ingredientes

• 1.5 pounds salmon fillets (2 large or 4 small fillets)
• 2 Tablespoons olive oil
• 2 Tablespoons fresh lemon juice (about half of a lemon)
• 1 Tablespoon fresh lime juice (about half of a lime)
• 1/2 of a lemon sliced (*optional)
• 1/4 of a lime sliced (*optional)
• 1/4 cup cilantro (chopped)
• 2 Tablespoons unsalted butter
• Kosher salt (I suggest 1/2 teaspoon and fresh cracked pepper to taste)
• 1 ripe avocado (peeled and pitted)
• 1/2 cup Greek yogurt
• 1/4 cup cilantro (chopped)
• 1 Tablespoon fresh lime juice (from about half of a lime)
• 1/4 teaspoon salt (or more to taste)
• fresh cracked pepper (to taste)
• 2 cups ripe tomatoes (diced)
• 1 1/2 cups red onion (1 medium onion, chopped)
• 1/4 cup cilantro (chopped)
• spritz of fresh lemon juice (1 lemon wedge)
• spritz of fresh lime juice (1 lime wedge)
• 1/2 teaspoon salt (or to taste)
• fresh cracked pepper (to taste)
• 24 soft corn tortillas (small size. have extra just in case)
• Cilantro (chopped, optional as garnish)
• Mexican cheese blend (shredded, optional as garnish)
• Queso Fresco (grated, optional as garnish)

Preparación

1. 1

   --- Preparing the Salmon ---

2. 2

   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 half an hour or more. You can also marinade overnight in the refrigerator.

3. 3

   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 any other toppings.

4. 4

   --- Avocado Sauce ---

5. 5

   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.

6. 6

   --- Fresh Salsa ---

7. 7

   Combine the diced tomato, chopped onion, chopped cilantro, and the spritz of lemon and lime. Add salt and pepper to taste.

8. 8

   When the salmon is done, take it out and allow it to cool for at least 5 minutes before dividing into the corn tortillas. Serve with the shredded lettuce and/or red cabbage, fresh salsa, avocado sauce, shredded mexican cheese and/or queso fresco. Enjoy!