Salmon Tacos with Mango Salsa & Avocado Crema

For the first post on my website, it only makes sense for me to make one of the best foods ever invented... TACOS! But not just any tacos... Seared spice-crusted salmon tacos with mango/tomato salsa and a tangy avocado crema... YUM!

Salmon Tacos with Mango Salsa & Avocado Crema

Ingredients [for the salsa]

• 1 mango, diced
• 1/2 cup cherry tomatoes, diced
• 1/2 large red onion, finely diced
• 1/2 jalapeño, diced
• 1/3 cup cilantro, chopped & divided
• 1 lime, juiced
• Salt & pepper to taste

Ingredients [for the crema]

• 1 avocado
• 1 lime, juiced
• 1/4 cup sour cream (I always use light)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 tablespoon extra virgin olive oil
• A few good shakes of your favorite hot sauce (I used Tapatio)
• Salt & pepper to taste

Ingredients [for everything else]

• 4 - 5 oz. salmon filets, skin off
• 8 - corn tortillas (I used La Tortilla Factory yellow corn )
• 2 cups red cabbage, sliced (I used pre-sliced in a bag)
• 2 limes, cut into wedges
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Extra virgin olive oil

Directions

~ Always read through the ingredient list & do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: mango, cherry tomatoes, red onion, jalapeño, cilantro, avocado, limes, salmon. ~

1. Combine all of the ingredients for the salsa in a medium bowl, mix gently, and throw it in the fridge.
2. Combine all ingredients for the crema except the olive oil in a food processor. Add the olive oil as you are blending, until it is a creamy consistency. Stick that in the fridge.
3. Rinse the salmon and pat dry. Cut into 1 inch by 2 inch strips. Coat the tops and bottoms of the salmon with mixture of chili powder, garlic powder, salt and pepper.
4. Heat about a tablespoon of olive oil (just enough to coat the pan) in a medium sauté pan over medium-high heat.
5. When the oil is hot, place the salmon in the pan, and be sure not to crowd the pan so you get a nice crust (you may have to do this in 2 batches, depending on how big your pan is). Cook for 2-3 minutes on each side, then place on a plate to rest.
6. Heat a small pan on high to heat your tortillas. They only take a few seconds on each side so watch them closely! (If you prefer to cook them over a flame or in the oven, go for it.)
7. Assemble your tacos! Start with a bed of cabbage, then flake the salmon over that. Top with the salsa, a drizzle of crema, some cilantro, and enjoy!