I love a good fish taco, especially the fried kind, however sometimes healthier can be just as tasty. I’ve made grilled fish tacos before but felt like they lacked in flavor, with the addition of this chipotle cream sauce it really packs a spicy kick! You can adjust the amount of peppers you use but I like how spicy it turned out. The best part of grilled tacos is that they are easier and less messy to make.
The salmon itself is seasoned simply with salt, pepper, and some paprika. You can grill the salmon or bake it in a 400 degree over for about 10 minutes, depending on the thickness of your salmon. If you don’t own a food thermometer, I highly recommend purchasing one. Knowing the temperature of your meat and fish will allow you to cook it just until it’s done, preventing it to be overcooked and dry.
To make the chipotle cream sauce, simply use canned chipotles in adobo sauce, Greek Yogurt, lime, oil, and salt. Blend together until smooth and you’re done. Assemble the tacos with shredded cabbage, I love the color of purple cabbage, tomatoes, avocado, and cilantro. Drizzle with as much chipotle cream sauce you can handle. Enjoy!
Ingredients
- 1 lb Salmon
- 8 Corn Tortillas
- 1 Can Chipotles in Adobo Sauce
- 1 Cup Greek Yogurt
- 1 Lime
- 1 Tbsp Oil
- 1/4 Tsp Salt
- Shredded Purple Cabbage
- Diced Tomatoes
- Sliced Avocado
- Cilantro
- Limes for squeezing
Instructions
- Season Salmon with Salt, Pepper and Paprika, Grill or bake at 400 degrees till temperature reaches 145 degrees. Allow to rest 5 minutes.
- In a blender or food processor, add chipotles, I used 4 and it was spicy, add more or less depending on spice tolerance. Add Greek Yogurt, 1 lime squeezed, oil, and salt. Blend until creamy.
- Heat tortillas on a skillet or place in microwave till they become hot and soft. Assemble tacos with fish, toppings, and the chipotle cream sauce.
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