Empty My Fridge
Salmon Tacos with Peach-Avocado Salsa
Zutaten
- Salmon1 lb
- Avocado oil1 EL
- Lime · juiced1 TL + ½ + ½
- Brown sugar1 ½ EL
- Chili powder¾ TL
- Cumin¾ TL
- Garlic powder½ TL
- Paprika½ TL
- Salt¼ TL
- Black pepper · ground
- Peach · diced1
- Avocado · diced1
- Mais1
- Red onion · finely diced2 EL
- Jalapeño · seeded diced, thinly sliced½
- Cilantro · finely diced1 EL
- Corn tortilla8
- Red cabbage · shredded
- Greek yoghurt
Zubereitung
- Make the cilantro yogurt sauce and refrigerate until serving.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the salmon cubes with the avocado oil, lime zest and juice, brown sugar, chipotle powder, cumin, garlic powder, paprika, salt and pepper until coated. Spread them evenly on the baking sheet and bake for 15-20 minutes.
- Combine the peach, avocado, corn, red onion, half the jalapeño, cilantro, lime juice, salt and pepper in a bowl. Cover and refrigerate until needed.
- Char the tortillas if you like. Top each with salmon, cabbage, the salsa, sliced jalapeño, a drizzle of the yogurt sauce and extra cilantro.
- Serve 2 tacos per person.
Zusammengefasst aus dem Video von Ambitious Kitchen. Schau es dir für die Details an.
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