Blue Corn Tacos w/ Avocado Sauce & Salmon w/ Sumac
Ingredients
- 250 gr salmon 2 pieces of Salmon
- 2 tbsp olive oil
- 1 tsp of chicken spices “kipkruiden”
- ½ tsp Pimenton
- ½ tsp garlic powder
- ½ tsp chili powder (or less)
- ½ tsp Sumac
- salt to taste
- non-stick pan
- For the tacos:
- 5 blue corn tacos or naturel from Albert Heijn
- 1 batch avocado sauce see below, I left out the onions and added coriander and a 1 tbsp of herb garlic cream cheese
- lettuce
- sprouts
- coriander leaves
- black sesame seeds (optional) optional
- sumac (optional) optional
For the avocado sauce
- 2 small avocados
- 1 tbsp coriander/cilantro
- a few slices of jalapeño pepper (depends on how hot you like your sauce) depends on how hot you like your sauce
- juice of 1 lime (if you like it less zingy, half is also fine) if you like it less zingy, half is also fine
- salt to taste
Instructions
- Marinade the salmon pieces with the spices and oil and let this sit for 30 minutes in the fridge.
- Then cook the pieces in 1 tbsp olive oil on medium heat for 8-10 minutes. Make sure the outside is semi crispy and the inside is fully cooked (unless you use fresh salmon).
- When the salmon is cooked, set this aside and let this chill.
- Prepare the avocado sauce and heat up your tacos.
- Then assemble the tacos by starting with some avocado sauce, followed by a good handful of lettuce, pieces of salmon and sprouts. Sprinkle with some fresh coriander, Sumac and black sesame seeds.TIPS: - Add mango pieces for a fruity note. - Make a taco bowl and serve this salmon with rice, the avocado sauce, tomato, corn, cucumber and lettuce. If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.