Original recipe found on Half Baked Harvest.
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
0
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Ingredients
- 1 lb salmon
- 2 tbsp olive oil
- 1 lime squeezed
- 1/4 c orange juice
- 2 green onions sliced
- 3 garlic cloves minced
- 1/4 tsp paprika
- 1/2 tsp cumin
- salt and pepper to taste
- 1 pkg corn tortillas
Mango Slaw
- 1 graperfuit peeled, pith removed and diced into bite sized pieces
- 1 blood orange peeled, pith removed and diced into bite sized pieces
- 1 mango diced
- 1/2 jalapeno seeded and minced
- 1 lime squeezed
- 1/2 c red cabbage shredded
- salt to taste
Chipolte Crema
- 4 oz cream cheese softened
- 1/4 c crema
- 1 can chipolte chilies adobo I used 3 peppers and some sauce from the can
- 2 tbsp buttermilk
- 1/2 lime squeezed
- salt and pepper to taste
Ingredients
Mango Slaw
Chipolte Crema
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Instructions
- Combine Olive oil, lime juice, oj, garlic, green onions, paprika, cumin, salt and pepper. Mix well and pour over fish. I marinated for an hour. While marinating, combine the slaw ingredients and mix well. I used my hands to mix so I could make sure everything was coated nicely. Using a food processor mix the crema ingredients and blend well. Cook the fish on stove top with a little olive oil in pan. Takes 15-20 minutes. To assemble. Warm your tortillas, place fish on tortillas. Top with slaw and crema