Ingredients
- 1 lb California Wild King Salmon boneless, skinless, 2 ounce slices
Spice Rub
- 1 tsp Ground Cumin
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Chile de Arbol
- 2 tbsp Kosher Salt
Mango Salsa
- 2 Petacon Mango large, ripe, diced
- 2 Red Fresno charred, diced, seedless and veined
- 1/2 Chile Serrano minced
- 1/2 Red Onion, small diced
- 1/4 bunch Cilantro minced
- 1/2 Orange juice only
- 1/2 Lime juice only
- 1 tbsp Extra Virgin Olive Oil
- Kosher Salt
Garnish
- 1 bunch Cilantro sprigs only
- 1 bag Flour Tortillas 6"
- 8 oz. Tortilla Chips (if desired)
Avocado Crema
- 1 Ripe Avocado
- 1 cup Crema or Light Sour Cream
- 1/2 Lime juice only
- Kosher Salt
Servings: (2 tacos per serving)
Instructions
Spice Rub
- Mix everything in a bowl and store in an airtight container.
Mango Salsa
- Place everything in a bowl and mix. Season to taste and place in an airtight container in the refrigerator. This will hold for 2 days.
Avocado Crema
- Peel and de-seed the avocado. Using a potato masher, mash the avocado in a bowl. Once mashed, add the rest of the ingredients. Mix thoroughly, taste and adjust the seasoning as needed. Set aside.
California Wild King Salmon
- Portion the salmon fillet into 2 oz. slices. Rub all sides with the spice rub. Marinate for 30 minutes to an hour. Once marinated, grill the salmon fillet for approx. 2 – 3 minutes on each side or until the salmon reaches 145°F. Set aside and keep warm.
To Assemble
- Warm up the tortilla in a grill or pan for approx. 5 seconds on each side. Add 1 Tbsp. of avocado crema on each tortilla. Add the grilled salmon on top of the avocado crema. Top grilled salmon with mango salsa. Garnish with cilantro sprigs, lime wedges and red Fresno chili. Serve with tortilla chips and additional mango salsa.
Recipe Notes
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