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SALMON:

1 tsp garlic salt

1 tsp cumin

1 tsp paprika

1 tsp onion powder

½ tsp chili powder

½ tsp black pepper

1 lb fresh wild-caught salmon

1 Tbsp extra virgin olive oil or avocado oil

AVOCADO CREMA:

1 large avocado

2 tsp lemon or lime juice

½ c plain Greek yogurt or mayo

1 tsp hot sauce

2 Tbsp extra virgin olive oil or avocado oil

2 Tbsp water

¾ tsp garlic salt

Sea salt and ground pepper

ASSEMBLY:

6 corn tortillas or other favorite tortilla/wrap

1 bag of slaw mix

Fresh cilantro, salsa and any other favorite taco toppings

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1. Mix all seasonings for the salmon in a small bowl. Feel free to just use about 5 tsp of taco seasoning, if preferred. Pat salmon dry and then rub evenly with seasoning mix (don't forget to rub down the sides of the salmon). You will probably not need to use all of the seasoning mix.

2. In a nonstick pan, add oil and heat to medium-high. When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing is usually perfect for me - you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.). Set aside.

3. While salmon is cooking, combine all Avocado Crema ingredients in a blender and blend until smooth.

4. Heat tortillas in a skillet over the stovetop or according to package instructions in the microwave and until hot on both sides. Top tortillas with slaw/salad mix and fresh cilantro. Remove skin from salmon and use your fingers to pull chunks of salmon to divide it among the tortillas and top with Avocado Crema or guacamole and/or any other favorite taco topping. Enjoy...

Tags: cinco-de-mayo, dinner, fish, fish-taco, kimscravings, main, mexican, salmon, sauce, taco, tortilla