I love a good fish taco, especially the fried kind, but sometimes healthier can be just as tasty. I've done grilled fish tacos before but felt they lacked flavor, with the addition of this chipotle cream sauce it really packs a spicy kick! You can adjust the amount of pepper you use, but I like how spicy it turned out. The best part of grilled taco is that they are lighter and less messy to make.
The salmon itself is just seasoned with salt, pepper and some pepper. You can grill the salmon or bake it at 400 degrees for about 10 minutes, depending on the thickness of your salmon. If you do not own a food thermometer, I highly recommend buying one. Once you know the temperature of your meat and fish, you can cook it right until it's done, and prevent it from getting too good and dry.
To make the chipotle cream sauce, simply use canned chipotles in adobo sauce, Greek yogurt, lime, oil and salt. Blend together until smooth and you're done. Gather tacos with shredded cabbage, I love the color of purple cabbage, tomatoes, avocado and coriander. Sprinkle with as much chipotle cream sauce you can handle. Enjoy!
Salmon tacos with Chipotle cream sauce
- 1 pound of salmon
- 8 Corn Tortillas
Chipotle cream sauce:
- 1 Can Chipotles in Adobo Sauce
- 1 cup of Greek yogurt
- 1 lime
- 1 tablespoon oil
- 1/4 teaspoon salt
- Shredded little cabbage
- Dice, tomatoes
- Sliced avocado
- Lime to squeeze
Season salmon with salt, pepper and paprika, grill or bake at 400 degrees until the temperature reaches 145 degrees. Let rest for 5 minutes.
In a blender or food processor, add chipotles I used 4 and it was spicy, add more or less depending on spice tolerance. Add Greek yogurt, 1 lime squeeze, oil and salt. Blend until creamy.
Heat tortillas on a frying pan or place in microwave until hot and soft. Collect tacos with fish, toppings and chipotle cream sauce.