Salmon Taco with Avocado Cream

Name: Salmon Taco with Avocado Cream
Total time: 3600 s
Yield: as needed
Ingredients: 1 salmon fillet or a couple of salmon steaks, skinless and boneless; 1 tablespoon paprika; 1 tablespoon crushed chili pepper; 1 tablespoon soy sauce; 1/2 tablespoon Tajín seasoning; Juice of 1 lemon; 1 2/3 cups corn flour (about 200 grams); 3/4 cup warm water (about 200 grams); 1 pinch salt; 1 avocado; 1/3 cup milk (about 100 ml); Juice of 1/2 lemon; Salt; Thinly sliced red onion marinated with sugar and vinegar; Diced tomato seasoned with salt and oil

Celia Cen @cendecenteno

Gijón

This is amazing. Recipe inspired by the great chef Alfredo Vozmediano.

Celia Cen @cendecenteno

Gijón

This is amazing. Recipe inspired by the great chef Alfredo Vozmediano.

Saved

Ingredients

60 min + marinating

as needed

1salmon fillet or a couple of salmon steaks, skinless and boneless
Salmon Marinade
1 tablespoonpaprika
1 tablespooncrushed chili pepper
1 tablespoonsoy sauce
1/2 tablespoonTajín seasoning
Juice of 1 lemon
Corn tortillas (10 pieces)
1 2/3 cupscorn flour (about 200 grams)
3/4 cupwarm water (about 200 grams)
1 pinchsalt
Avocado Cream
1avocado
1/3 cupmilk (about 100 ml)
Juice of 1/2 lemon
Salt
Optional Sides
Thinly sliced red onion marinated with sugar and vinegar
Diced tomato seasoned with salt and oil

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Steps

60 min + marinating

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.