Citrus Cilantro Chimichurri Salmon Tacos
Sliced avocados, flakes of cooked salmon with spice rub, drizzled with cilantro chimichurri.
- Sonora
- 4 servings
-
Difficulty: Moderate
- 45 mins
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Sliced avocados, flakes of cooked salmon with spice rub, drizzled with cilantro chimichurri.
-
Difficulty: Moderate
4 servings
45 mins
Ingredients:
8 Guerrero® Zero Net Carb Jalapeño Tortillas
1 lb salmon filet
1 tbsp olive oil
Salmon Rub (Recipe below)
Chimichurri (Recipe below)
2 small to medium avocados
Chimichurri
1 bunch cilantro, finely chopped
1 bunch parsley, finely chopped
1 lime, juiced
½ cup extra virgin olive oil
½ tsp crushed red pepper
2 cloves garlic, minced
1 tsp salt
Salmon Rub
1 tbsp dried orange peel powder
1 tbsp dried lemon peel powder
½ tsp dried oregano
¼ tsp smoked paprika
½ tsp dried onion powder
½ tsp salt
½ tsp dried garlic powder
Juice of 1 small lemon
Juice of ½ small orange
how to make it:
Step 1: Prepare Chimichurri
Combine all the ingredients in a bowl and mix until fully combined. Drizzle olive oil and stir vigorously until fully incorporated.
Step 2: Prepare Salmon
Preheat an oven to 425 ºF.
Mix dried salmon ingredients in a small bowl until well combined.
Pat salmon dry with a paper towel.
Squeeze fresh lemon juice and orange juice onto the salmon. Drizzle olive oil over the fillet, then evenly sprinkle the rub onto the flesh side of the salmon. Lightly rub all the flavors into the salmon to ensure even distribution.
Place in the oven and bake for 15-20 minutes until flaky.
Step 3: Assemble
Divide salmon equally into 8 portions (2 oz.) and separate into large flakes.
Toast tortillas over an open flame or on a skillet until warm.
Cut avocados in half, remove the pit, and cut each half in half again. Remove the skin from each avocado quarter, then slice lengthwise into thin slices. Lay the avocado slices flat and transfer to each of the 8 tortillas.
Top with salmon flakes.
Drizzle with 1 tbsp of chimichurri, and serve with lime wedges and additional chimichurri.
60 mins prep
