Tacos de salmón

Ingredientes

• 1 lb boneless salmon (skinned and sliced into 3 equal portions)
• 1 Tablespoon olive oil (plus more for skillet)
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon fresh lime juice
• 2 medium avocados (peeled, cored and diced)
• 1/3 cup small diced red onion
• 3 Tablespoon chopped cilantro
• 1 clove garlic (minced)
• 2 Tablespoon fresh lime juice
• 1 Tablespoon olive oil
• Salt and freshly ground black pepper
• 8 6- inch tortillas (warmed)
• 2 cups thinly sliced red or green cabbage
• 1/2 cup crumbled Feta or Cotija cheese

Preparación

1. 1

   Brush salmon with olive oil and season with spices. Cook over medium high heat on the skillet until cooked through or until the internal temperature reaches 145 F. (You can also grill it or baked it in the oven at 400 F for 12 minutes). Drizzle lime juice over cooked salmon.

2. 2

   In a mixing bowl gently toss together avocado salsa ingredients (diced avocado, red onion, cilantro, garlic, lime juice, and olive oil) while seasoning with salt and pepper to taste.

3. 3

   To assemble tacos, break salmon into small pieces and layer over the center of tortillas, add cabbage, avocado salsa and Feta cheese. Serve warm.