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Salmon Enchilado Tacos

40 min
15 min
Easy
38
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Because if it's homemade tacos, this recipe for Salmon Enchilado Tacos will be one of the best and spicy tasty options that you can prepare a day when you are in a hurry.

To accompany these homemade tacos you can use grilled avocado and vegetables with a cilantro dressing. If you want your dish to look like it came from a restaurant, we advise you to heat the grill well so that the grill marks are even for each food.

Ingredients

4 servings
  • 6 pieces of Chile de árbol pepper deveined and seedless, soaked in hot water
  • 2 pieces of pasilla chili pepper deveined and seedless, soaked in hot water
  • 1 clove of garlic
  • 1/4 of piece of onion
  • 1/4 of Cup of pineapple juice
  • 2 spoonfuls of Apple vinager
  • 1 tablespoon of cumin ground
  • 1 tablespoon of Dried oregano
  • enough of salt and pepper
  • 500 grams of Salmon
  • 2 spoonfuls of I Can't Believe Is Not Butter® divided
  • 1 Cup of Bell pepper of colors, cut into thick strips
  • 1/2 Cup of cherry tomato of colors, in halves
  • 1 piece of green lemon
  • 1 piece of avocado cut into large segments
  • 8 pieces of flour tortillas
  • 1/2 Cup of Mayonnaise for the dressing
  • 1/4 of Cup of sour cream for the dressing
  • 2 spoonfuls of lemon juice for the dressing
  • 2 spoonfuls of coriander finely chopped, for dressing
  • 1/2 tablespoon of ground garlic for the dressing
  • 1/2 tablespoon of onion powder for the dressing

    Preparation

    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 refrigerator for about 20 minutes.
    In a skillet over medium heat, melt 2 tablespoons of I Can't Believe Is Not Butter® and cook the salmon until cooked. Remove and reserve hot.
    Then, add 1/2 more spoonful of I Can not Believe Is Not Butter and cook the peppers and tomatoes, add a few drops of lemon and season with salt and pepper. Reserve.
    Heat a grill over high heat, grill the avocado slices on both sides and reserve. Heat the flour tortillas on the same grill
    For the dressing, mix mayonnaise with cream, lemon juice, cilantro, garlic, onion powder and season to taste.
    To assemble, place some salmon strips on flour tortillas, with vegetables, avocado and cilantro dressing.

    PRESENTATION

    Serve the salmon strips on the tortilla, with vegetables, avocado and coriander dressing.

    TIPS

    Remember to heat the grill pan well so that the grill marks are even on the food.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    602
    kcal
    30%
    Carbohydrates
    13.5
    g
    4.5%
    Proteins
    29.7
    g
    59%
    Lipids
    47.3
    g
    73%
    Fiber
    3.7
    g
    7.3%
    Sugar
    4.9
    g
    5.4%
    Cholesterol
    106
    mg
    35%
    Esha
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