Spicy, tender salmon with a crunchy slaw and chipotle crema - ready in under 15 minutes!
Ingredients
- 1 pound salmon filet cut into 1 inch pieces
- 1 tablespoon Chile Lime Rub
- 1/2 head of green cabbage, sliced thin
- 2 limes
- 2 tablespoons Jalapeno Fused Extra Virgin Olive Oil
- 1 teaspoon salt
- 1/2 cup cilantro, chopped
- 1/2 cup crema (or sour cream)
- 1 teaspoon Chipotle Pepper
- Corn or flour tortillas
Instructions
- Heat the oven to 425 degrees.
- Toss the salmon with the Chile Lime Rub and place on a sheet pan. Cook in the oven for 10 minutes until just cooked through.
- While the salmon cooks, make the slaw. Toss the shredded cabbage with the cilantro, jalapeno olive oil, salt and the juice of 1 lime.
- Mix the crema with the chipotle pepper.
- Warm the tortillas in the oven or on the stove.
- Assemble the tacos by layering the slaw and salmon with a drizzle of crema on the warm tortilla. Serve with lime.
Takes 15 minutes
Serves 4
