(2 servings | 6 tacos)
CHIPOTLE LIME CREMA:
- ¾ cup sour cream
- ¾ tsp chipotle chili powder
- 4 Tbsp fresh lime juice
- 1 large mango, diced
- 1 large avocado, diced
- ¼ of a red onion, finely chopped
- 2 Tbsp cilantro, chopped
- 1-2 limes, juiced (depending on how tangy you want it)
- 1 lb salmon fillet(s), without skin
- 1 tsp chili powder
- ½ tsp chipotle chili powder
- ½ tsp paprika
- 1 tsp cumin
- Salt, as needed
- 1 lime, sliced to squeeze
- 6 corn tortillas (taco-sized)
- Cabbage (green or purple), thinly sliced
- Lime wedges (optional)
- Cilantro, chopped (optional garnish)
TO MAKE THE CHIPOTLE LIME CREMA:
Whisk the crema ingredients together until smooth and keep it chilled in the fridge until you’re ready to eat.
TO MAKE THE MANGO SALSA:
Mix the salsa ingredients together in a bowl and place it in the fridge while you prepare the salmon.
TO MAKE THE CHIPOTLE SALMON:
Preheat your oven to 400 degrees F and spray a baking dish with nonstick cooking spray.
Then mix the chili powder, chipotle powder, paprika, cumin, and salt together in a bowl and season both sides of your salmon fillets.
Place your fillets in the dish and bake for 10-11 minutes.
Once done, squeeze the juice of one lime over your salmon and flake them apart with a fork.
TO FINISH + SERVE:
Layer your corn tortillas with salmon, chipotle lime crema, cabbage, and mango salsa. Serve with extra lime and cilantro.
Silverado senior guest experiences manager & Le Cordon Bleu trained chef
SILVERADO RECIPE HACK!
For the seasoning, you can use whichever spices are available in your pantry! Chipotle powder can add a smokiness. Ancho chile powder to add some heat. Oregano for an earthy flavor.
Also pairs well with our Sauvignon Blanc Margarita wine cocktail!