Spicy Salmon Tacos

Name: Spicy Salmon Tacos
Prep time: 55 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 08-04-2019

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.