Salmon Tacos with Chipotle Cream Sauce Recipe

Salmon Tacos with Chipotle Cream sauce are loaded with flavor and spice for an easy taco night. Use Jicama wraps for a low carb option.

📝 Ingredients

• 1 tablespoon Oil
• 1 pound Salmon (seasoned with Salt, Pepper, Garlic powder and Paprika. )
• 8 Corn Tortillas or Jicama Wraps
• 1 Chipotle in Adobo Sauce (Use more chipotles for a hotter sauce.)
• ½ Cup Sour Cream, Crema, or plain Greek Yogurt
• 2 tablespoon Mayonnaise
• ½ Lime Squeezed
• ¼ teaspoon Salt
• Shredded Cabbage or Lettuce, Cilantro, Limes, Avocado, Diced Onions, Radishes, etc.

👨‍🍳 Instructions

1. 1In a blender or food processor add chipotles, sour cream or Greek yogurt, mayonnaise, lime, and salt. Blend until creamy. Taste and see if additional seasoning is needed. Store leftovers in the fridge up to 5 days.
2. 2Season Salmon with Salt, Pepper, Garlic powder and Paprika. Heat a cast iron skillet over medium high heat. Once hot add the oil, then add salmon skin side up. This ensure the top of the salmon gets a nice sear. Cook for about 4-5 minutes on first side then flip. If the salmon is thin, then it will be less time. Cook on skin side or other side for another 4-5 minutes or until temperatures reads 145° F.
3. 3Heat tortillas on a skillet till they become hot and soft. Or use low carb jicama wraps. Flake salmon and assemble tacos with fish, toppings, and the chipotle cream sauce.