Tia's Favorite Salmon Tacos
FOR THE SALMON:
1 pound fresh wild-caught sockeye salmon
1 tablespoon extra virgin olive oil or avocado oil
1 teaspoon garlic salt
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
FOR THE AVOCADO CREMA:
1 large avocado
2 teaspoons lemon or lime juice
1/2 cup plain Greek yogurt or healthy "real food" mayo
1 teaspoon of Tia Lupita Hot Sauce
2 tablespoons extra virgin olive oil or avocado oil
2 tablespoons water
3/4 teaspoon garlic salt
sea salt and ground pepper to taste, as needed
Mix all seasonings for the salmon in a small bowl. Feel free to just use taco seasoning, if preferred.
Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon). You will probably not need to use all of the seasoning mix.
In a nonstick pan, add oil and heat to medium-high. When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing is usually perfect for me - you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
While salmon is cooking, combine all Avocado Crema ingredients in a blender and blend until smooth.
Heat tortillas in a skillet over the stovetop until hot on both sides.
Top tortillas with slaw/salad mix and fresh cilantro. Remove skin from salmon and use your fingers to pull chunks of salmon to divide it among the tortillas and top with Avocado Crema or guacamole and/or any other favorite taco topping.