Salmon Tacos with Sun Dried Tomato Chipotle Crema
Ingredients
- 15 filet Salmon (grill, bake or sear)
- 1/2 head Napa cabbage — shredded or chiffonade
- 4 tablespoons SupHerb Farms Fusions® Sun Dried Tomato Chipotle
- 2 cups Mexican crema
- 15 tortillas Mini tortillas
- 1 Avocado — sliced
- 1/2 ounce Queso fresco
- 1 sprig Cilantro — for garnish
- 1 wedge Lemon — for garnish
- to taste Salt and pepper
Categories
- Categories: Italian, Latin, Mediterranean, Mexican
- Ingredients: Appetizers, Entrees, Seafood, Small Plates, Tacos
Preparation
- Combine SupHerb Farms Fusions® Sun Dried Tomato Chipotle and Mexican crema. Season with salt and pepper then set aside.
- Slice salmon filets into 2 ounce portions, then cook until pink.
- Heat tortilla. Add salmon, cabbage, avacado and queso fresco.
- Drizzle crema mixture on top and garnish with lemon and cilantro.
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