Ingredients:

  • 1 lb salmon fillets, skinless, cut into 2-inch chunks
  • 2 tbsp honey
  • 1 tbsp chipotle peppers in adobo, finely minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 medium ripe avocado
  • 1/4 cup Greek yogurt
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped
  • pinch salt
  • 8 small corn tortillas
  • 2 cups shredded cabbage mix
  • 1/4 cup pickled red onions
  • 2 limes, cut into wedges

Instructions:

  1. In a small bowl, whisk together the honey, minced chipotle in adobo, smoked paprika, cumin, garlic powder, olive oil, salt, and pepper.
  2. Toss the salmon chunks in the honey-chipotle mixture until every side is heavily coated in the paste.
  3. Heat a cast iron skillet over medium-high heat until shimmering.
  4. Add salmon chunks to the skillet and sear for 3–4 minutes per side without moving them, until the edges are deep caramelized brown and the center is just barely opaque.
  5. Prepare the avocado crema by mashing the avocado with Greek yogurt, lime juice, chopped cilantro, and a pinch of salt until smooth.
  6. Briefly char the corn tortillas over an open flame or in a dry pan until pliable.
  7. Assemble tacos by layering shredded cabbage, the blackened salmon chunks, pickled red onions, and a dollop of avocado crema.
  8. Serve immediately with fresh lime wedges.