Gosh, guys. I really hope you like salmon. I mean, not much time has passed since I posted the recipe for my favorite Asian Salmon with Rice Noodles. And then there were the Salsa Verde and Tortilla Crusted Chipotle versions of salmon burgers. What can I say? Salmon is kind of a big deal in this house.
I’m always looking for fun new ways to use salmon, especially since we buy about 3 pounds of it at a time thanks to Costco, and, well, there are only 2 people in this house. Thanks to this killer BBQ salmon rub, we’ve had no trouble finishing loads of salmon! This rub is KILLER and so simple! Just smoked paprika, brown sugar, salt, and pepper.
And then there’s the crema. The chipotle lime crema. It is the rock star of the dish. It pairs with the salmon so perfectly and totally makes the tacos. You can definitely adjust the heat level of the crema, so no need to fear! It’s so delicious, you might just want to make a double batch. Plus, leftover crema can be used as a chip dip or can be eaten with a spoon. No judging eyes here.
These tacos are topped with salty Cotija cheese crumbles, crunchy cabbage, a few shredded carrots, a sprinkle of cilantro, and a squeeze of lime. I served these tacos with a side of Chopped Asian Salad (from this kit, to be exact) made up of cabbage, cilantro, carrots, green onion, slivered almonds, and crispy wonton noodles, topped with a sesame ginger dressing. I was feeling pretty lazy the night I made these, so I actually just stole some of the undressed cabbage, carrots, and cilantro from the kit. Such a tasty and easy meal!
You will love these. Pinky promise.
- 1 cup sour cream (I used light sour cream)
- 1 chipotle pepper from a can of chipotle peppers in adobo
- 1 teaspoon adobo from a can of chipotle peppers in adobo
- 2 garlic cloves
- Juice of half a lime
- Zest of half a lime
- Salt and pepper, to taste
- 1 pound boneless, skinless salmon
- 1½ teaspoons smoked paprika
- 1½ teaspoons salt
- ¾ teaspoons brown sugar
- ¾ teaspoons pepper
- 1½ tablespoons olive oil
- 1 lime
- 5 ounces Cotija cheese (crumbly Mexican cheese)
- 8-16 yellow corn tortillas (depending on whether or not you want to double up the shells)
- Cilantro, cabbage, and shredded carrots for topping (see note)
- Lime wedges for serving
- See note. Combine the sour cream, chipotle pepper, adobo, garlic cloves, lime juice, and lime zest in the bowl of a mini food processor. Pulse until combined. Transfer to a storage container and store refrigerated until ready to use. Make up to a day in advance to enhance flavor.
- Preheat oven to 400 degrees.
- In a small bowl, combine smoked paprika, salt, brown sugar, and pepper. Mix with a fork to combine.
- Squeeze lime over salmon filets. Rub spice mixture into salmon filets.
- Heat a large cast iron skillet over medium-high heat. Add olive oil.
- Add salmon filets to hot skillet. Saute for 2 minutes. Flip and saute for 2 additional minutes. Then place the entire skillet into the preheated oven and bake for 6 minutes.
- Assemble tacos by heating tortillas, topping with chopped pieces of the BBQ salmon, crumbled Cotija cheese, cabbage, carrots, cilantro, and chipotle lime crema. Serve immediately with additional lime wedges. Enjoy!
Note on cilantro, cabbage, and carrots: I purchased an Asian Chopped Salad pack at the grocery store to serve with the tacos. The chopped salad mix contained cabbage, cilantro, and carrots, among other ingredients. I used some of the (undressed) cabbage, cilantro, and a few of the carrots (really just because the carrots were there...you can omit them) to top the tacos instead of purchasing them separately. (If you want this dish to be gluten free, check the salad bag to ensure that it doesn't contain gluten.)
Salmon recipe adapted from Iowa Girl Eats
Crema adapted from Food.com