I love a good fish taco, especially the fried kind, however sometimes healthier can be just as tasty. I’ve made grilled fish tacos before but felt like they lacked in flavor, with the addition of this chipotle cream sauce it really packs a spicy kick! You can adjust the amount of peppers you use but I like how spicy it turned out. The best part of grilled tacos is that they are easier and less messy to make.
The salmon itself is seasoned simply with salt, pepper, and some paprika. You can grill the salmon or bake it in a 400 degree over for about 10 minutes, depending on the thickness of your salmon. If you don’t own a food thermometer, I highly recommend purchasing one. Knowing the temperature of your meat and fish will allow you to cook it just until it’s done, preventing it to be overcooked and dry.
To make the chipotle cream sauce, simply use canned chipotles in adobo sauce, Greek Yogurt, lime, oil, and salt. Blend together until smooth and you’re done. Assemble the tacos with shredded cabbage, I love the color of purple cabbage, tomatoes, avocado, and cilantro. Drizzle with as much chipotle cream sauce you can handle. Enjoy!