Tacos de Salmón Empanizado con Especias con Crema de Lima y Jalapeño

Ingredientes

• 1/2 cup sour cream and mayo (I used 1/4 cup each)
• 2 teaspoons minced garlic
• 3 tablespoons cilantro
• 2 tablespoons fresh lime juice
• 1 jalapeno (seeds and ribs removed)
• pinch of salt
• 1 1/2 teaspoon smoked paprika
• 1 teaspoon EACH: cumin (chipotle powder, granulated garlic, AND sugar)
• 1/4 teaspoon EACH: thyme AND onion powder
• salt and pepper
• 1 pound wild-caught salmon (such as sockeye or coho)
• 3 tablespoons oil
• corn or flour tortillas

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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 side.