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 International 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.