Taco de salmón con crema de aguacate 
Salmon Taco with Avocado Cream
This is amazing. Recipe inspired by the great chef Alfredo Vozmediano.
Salmon Taco with Avocado Cream
This is amazing. Recipe inspired by the great chef Alfredo Vozmediano.
Cooking Instructions
- 1
Mix the marinade ingredients and coat the salmon. Let it rest in the refrigerator for at least one hour, or longer if possible.
- 2
Blend the avocado cream ingredients and keep covered in the refrigerator.
- 3
Mix the corn tortilla ingredients. The dough should not stick to your hands. Form 40-gram balls, place them between two sheets of parchment paper, and flatten them with your heaviest pot.
- 4
Cook the tortillas in a skillet lightly greased with oil. To make it easier, remove the top parchment paper and place the tortilla in the skillet using the bottom paper, flipping it onto the skillet and then removing the paper. Keep the tortillas wrapped in a damp towel so they don't dry out.
- 5
Remove the marinade from the salmon by either rinsing it lightly or patting it with a paper towel. Cook the salmon on a griddle or skillet.
- 6
Thinly slice the red onion and marinate it with a little sugar and vinegar. Dice the tomato and season with a bit of salt and oil.
- 7
Assemble the tacos with onion and tomato on the base (optional), add a piece of salmon on top, and cover with avocado cream and a little yogurt or kefir.
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