Spicy Salmon Tacos

I Cant Believe it´s Not Butter
Because when it comes to homemade tacos, this Spicy Salmon Tacos recipe will be one of the best rich and spicy options you can prepare on a busy day. To accompany these homemade tacos, you can use grilled avocado and vegetables with a cilantro dressing. If you want your dish to look restaurant-quality, we recommend heating the grill very well so that the marks are even on each food item.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 árbol chiles, deveined and seeded, soaked in hot water
  • 2 pasilla chiles, deveined and seedless, soaked in hot water
  • 1 clove garlic
  • 1/4 onions
  • 1/4 cups pineapple juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cumin, ground
  • 1 tablespoon dried oregano
  • salt and pepper
  • 500 grams salmon
  • 2 tablespoons I Can't Believe It's Not Butter®, divided
  • 1 cup bell pepper, of various colors, cut into thick strips
  • 1/2 cups cherry tomato, of various colors, halved
  • 1 lime
  • 1 avocado, cut into large wedges
  • 8 flour tortillas
  • 1/2 cups mayonnaise, for the dressing
  • 1/4 cups sour cream, for the dressing
  • 2 tablespoons lime juice, for the dressing
  • 2 tablespoons fresh cilantro, finely chopped, for the dressing
  • 1/2 tablespoons ground garlic, for the dressing
  • 1/2 tablespoons onion powder, for the dressing
Preparation
40 mins
15 mins
Low
  • Blend the chiles with the garlic, onion, pineapple juice, apple cider vinegar, cumin, oregano, salt, and pepper to taste.
  • Cut the salmon into strips and marinate with the previous mixture in the refrigerator for about 20 minutes.
  • In a medium skillet, melt 2 tablespoons of I Can’t Believe It’s Not Butter® and cook the salmon until fully cooked. Remove and keep warm.
  • Right there, add 1/2 tablespoon more of I Can’t Believe It’s Not Butter® and cook the bell peppers and tomatoes, adding a few drops of lime and seasoning with salt and pepper. Set aside.
  • Heat a grill over high heat, grill the avocado wedges on both sides, and set aside. Heat the flour tortillas on the same grill.
  • For the dressing, mix the mayonnaise with the cream, lime juice, cilantro, garlic, onion powder, and season to your liking.
  • To assemble, place some strips of salmon on flour tortillas, along with the vegetables, avocado, and cilantro dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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