- 1 filet Pride of Bristol Bay Sockeye Salmon
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 clove garlic minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 limes, quartered
- 1 handful cherry tomatoes
- ½ head Iceberg lettuce
- 1⁄2 bunch fresh cilantro, chopped
- 1 Cup Mayonnaise
- 2 Tablespoons sriracha
- Siete tortillas
- 1 avocado diced
- 1 container fresh mango salsa
Thaw your salmon filet overnight in the fridge. Once ready to prepare dish rinse the filet, place filet in a dish and pat dry. In a separate bowl mix together cumin, chili powder, onion powder, garlic powder, salt and pepper. Rub the salmon with the mix and cut filet into quarters. Let sit for 15 minutes.
While the salmon is sitting chop up your lettuce and cilantro. Slice the limes and cut the avocado into cubes. In a small bowl you’ll mix together the mayonnaise, sriracha and lime juice for your aioli, set aside.
Now, heat a pan to medium heat and lightly grease with olive oil and a squeeze of lime juice. Place salmon into pan flesh side down, cook here for 2 minutes. After 3 minutes flip salmon to skin side down, cover and cook for another 4-6 minutes. Once salmon is cooked to your desire remove from heat and cube the cooked salmon.
While the salmon is resting, heat up your tortillas and dress your tacos as you desire!
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