10 Minute Salmon Tacos


Serve: 2-3


2-3 fillets of Fresh Wild Caught Salmon (I usually buy my from Trader Joes due to price and quality!)
1 package corn Tortillas, Siete Foods or The Real Coconut Tortillas (2-3 is a serving per person)
1 bag pre-chopped mixed cabbage
1/2 Red onion, diced
Handful of fresh cilantro
1 Avocado, diced
Non-stick spray
1-2 Limes

Fish Seasoning:
1/2 tsp Cumin
1/4 tsp Garlic Powder
1/4 tsp Chili Powder

La Crema Sauce:
1/4 cup fresh cilantro
1/3 cup raw cashews, soaked
1/3 cup light canned coconut milk
1 lime, juiced
1 tsp Thai Kitchen Curry Paste
2 tsp coconut aminos


Preheat the oven to 350 degrees and take out a sheet pan.
Combine all spices in a little bowl and set aside. Lay the salmon fillets out on the pan and season each piece evenly with the spice mixture.
Put into the oven to cook for 10-12 minutes depending not he thickness of the fish. It will be done with the middle is no longer a “raw” deep pink and the outside has turned white or “opaque”.
While waiting, put all of your La Crema ingredients into a blender and blend until smooth. Taste and adjusts needed then set aside.
Chop all other ingredients to put on top of tacos.
When fish is done, break up into big pieces and place evenly on your Tortillas of choice. Top with toppings, light drizzle of La Crema and cilantro!