INGREDIENTS
- Chipotle Rub Mango-Jicama Salsa
- 1 tbsp chipotle powder
- 1 cup diced mango
- 1 tsp ground cumin
- ½ cup diced jicama
- 1 tsp dried oregano
- ½ cup diced red onion
- ½ tsp salt
- ¼ cup roughly chopped cilantro
- 2 tbsp vegetable oil
- 1 small serrano pepper, minced
- 1.5 lbs filet of skin on Atlantic salmon
- 3 tbsp lime juice
- 1 tbsp vegetable oil Avocado Lime Crema
- 1 tbsp honey
- 1 ripe avocado (peeled and pitted)
- ½ tsp salt and pepper
- ½ cup Balkan plain yogurt
- 2 tbsp lime juice
- 1 tbsp lime zest
- ¼ tsp salt
PREPARATION
- Preheat your wood-fired oven to 400F and line a baking sheet with parchment paper
- Combine all ingredients for the rub in a medium bowl and mix to combine
- Without cutting the skin, cut long slits into the salmon, widthwise, about 1 inch apart. Sprinkle rub over salmon and gently work it into slits. Rest in fridge Combine all salsa ingredients and place in the fridge until ready to use
- Place all crema ingredients into a small food processor and puree until smooth. Roast salmon until the center is just opaque, 12-15 mins. Remove and cover with foil 5 mins
- Wrap corn tortillas in foil and heat for 10 mins. Break salmon into large chunks. 6 Assemble tacos by shell, salmon, salsa, avocado cream.