Blackened Salmon Tacos with Chipotle Crema

20 minutesServes 6-8
Blackened Salmon Tacos with Chipotle Crema


  • 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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