If you're wanting to try sockeye salmon for the first time or are looking to spice it up, these Cuban Spiced Sockeye Tacos with Lime Cream are definitely the way to go. Easy, delicious, and the Cuban spices really bring this red, hearty salmon to life.
Total Time
45min
4.7
3 Ratings
Author: Climbing Grier Mountain
Servings:
4
Ingredients
Tacos
•
1
lb
Copper River Sockeye Salmon
•
1
Tbsp
Ground Cumin
•
1
tsp
Paprika
•
1/4
tsp
Cayenne Pepper
•
1
Tbsp
Olive Oil
•
1/4
Orange
, juiced
•
1/2
Lime
, juiced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Napa Cabbage
, thinly sliced
•
to taste
Jalapeño Peppers
•
to taste
Guacamole
•
to taste
Flour Tortillas
Lime Crema
•
1
cup
Mexican Crema
•
1
Lime
, zested, juiced
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Place Copper River Sockeye Salmon (1 lb) on a baking sheet.
3.
In a bowl, combine Paprika (1 tsp), Ground Cumin (1 Tbsp), Cayenne Pepper (1/4 tsp), Salt (to taste), and Ground Black Pepper (to taste).
4.
Pour Olive Oil (1 Tbsp), Orange (1/4) and Lime (1/2) over the sockeye.
5.
Next, rub the cumin mixture on top and place the baking sheet into the oven for 12 minutes. Remove and allow the sockeye to cool.
6.
In a bowl, combine Mexican Crema (1 cup), zest and juice from Lime (1). Place the bowl in the fridge to set for at least 30 minutes to allow for the flavors to blend.
7.
To serve, take some of the sockeye and place it into a Flour Tortillas (to taste) and top with the crema, Napa Cabbage (to taste), Jalapeño Peppers (to taste), Guacamole (to taste), or whatever toppings you desire!
Nutrition Per Serving
CALORIES
419
FAT
31.2 g
PROTEIN
30.6 g
CARBS
7.0 g
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