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Chipotle Salmon Tacos

Chipotle Salmon Tacos
Ingredients

Chipotle Rub Mango-Jicama Salsa
1 tbsp chipotle powder 1 cup diced mango
1 tsp ground cumin ½ cup diced jicama
1 tsp dried oregano ½ cup diced red onion
½ tsp salt ¼ cup roughly chopped cilantro
2 tbsp vegetable oil 1 small serrano pepper, minced
1.5 lbs filet of skin on Atlantic salmon 3 tbsp lime juice
1 tbsp vegetable oil

Avocado Lime Crema
1 tbsp honey
1 ripe avocado (peeled and pitted) ½ tsp salt and pepper
½ cup Balkan plain yogurt
2 tbsp lime juice
1 tbsp lime zest
¼ tsp salt

Directions
1
Preheat your wood-fired oven to 400F and line a baking sheet with parchment paper
2
Combine all ingredients for the rub in a medium bowl and mix to combine
3
Without cutting the skin, cut long slits into the salmon, widthwise, about 1 inch apart. Sprinkle rub over salmon and gently work it into slits. Rest in fridge
Combine all salsa ingredients and place in the fridge until ready to use
4
Place all crema ingredients into a small food processor and puree until smooth.
Roast salmon until the center is just opaque, 12-15 mins. Remove and cover with foil 5 mins
5
Wrap corn tortillas in foil and heat for 10 mins. Break salmon into large chunks.
6
Assemble tacos by shell, salmon, salsa, avocado cream.

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