- 3-4 lb salmon
- Extra virgin olive oil
- 3 tbsp The Fresh Market Taco Seasoning
- 8 oz sour cream
- 1 tbsp sauce from canned chipotle peppers in adobo sauce (found in the Hispanic section of our World Foods aisle)
- 2 limes
- Corn tortillas
- 1 small white onion, minced
- 2 avocados, sliced
Preheat oven to 450°F. Line a sheet pan with aluminum foil and add salmon, skin side-down.
Brush salmon with olive oil and sprinkle evenly with taco seasoning. Place in oven for 10 minutes. Turn oven to broil and continue cooking 5 more minutes, until salmon has developed a charred exterior crust and is cooked to desired level of doneness.
While salmon is cooking, combine sour cream, adobo sauce and juice from 1 lime (ab 2 tbsp) and set aside. Cut remaining lime into wedges.
To serve, spoon pieces of salmon into warm tortillas, top with chipotle crema, onion, avocado and a squeeze of lime.
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