Ingredients Tacos:
- 1 pound salmon
- 2 tablespoons avocado oil
- Salt and pepper to taste
- 8 corn tortillas
- Micro cilantro for garnish
Fresh salsa:
- 1/4 cup chopped red onion
- 1/4 cup chopped Roma tomatoes
- Juice of 2 limes
- 1 teaspoon chopped cilantro
Chipotle aioli:
- 1 cup mayonnaise
- 1 tablespoon (or to taste) canned chipotle peppers in adobo sauce, diced
- Juice of 1 lime
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Remove the pin bones and any skin from the salmon and let it come to room temperature. Cut the salmon into two-ounce filets and set aside.
Next, make the fresh salsa. In a bowl combine the onion, tomatoes, and cilantro. Add the lime juice and salt and pepper to taste, then pop the bowl into the refrigerator to cool while you prepare the rest of the ingredients.
To make the chipotle aioli, combine mayonnaise, chipotle peppers, lime juice, garlic, salt, and pepper in a bowl. If you find it too spicy, add an additional 1/4 cup of mayo and a little more lime juice. Set aside to allow flavors to combine.
Return to your salmon filets and season both sides with a generous pinch of salt and pepper. In a skillet over medium-high heat, add the avocado oil and cook the salmon on one side for about 3-5 minutes until it’s cooked through.
Place the salmon filets in warm tortillas and top with a spoonful of fresh salsa, chipotle aioli, and a sprinkle of micro cilantro. Serve with wedges of fresh lime and enjoy.
