Ingredients:

  • 1 tbsp olive oil
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper, freshly ground
  • 1.5 lb skinless salmon fillet, cut into 1-inch cubes
  • ½ cup sour cream (or Greek yogurt)
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice, freshly squeezed
  • 1 chipotle pepper in adobo sauce, finely chopped (plus 1 tsp adobo sauce)
  • ¼ tsp garlic powder
  • Pinch of salt
  • Pinch of sugar (optional)
  • 8 small corn or flour tortillas (6-inch)
  • 1 avocado, sliced
  • ½ cup shredded red cabbage
  • ¼ cup chopped cilantro, fresh
  • Lime wedges, for serving
  • Optional: Pickled onions, hot sauce

Instructions:

  1. Whisk together the marinade ingredients in a bowl. Add the salmon cubes and toss to coat. Let marinate for at least 10 minutes (up to 30 in the fridge).
  2. In a separate bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, chopped chipotle pepper, adobo sauce, garlic powder, salt, and sugar (if using). Taste and adjust seasonings as needed.
  3. Preheat grill to medium-high heat. Grill the marinated salmon for 2-3 minutes per side, until cooked through and lightly charred. The internal temperature should reach 145°F (63°C).
  4. Warm the tortillas in a dry skillet, microwave, or oven until pliable.
  5. Fill each tortilla with grilled salmon, avocado slices, shredded red cabbage, and chopped cilantro.
  6. Drizzle generously with chipotle crema and serve immediately with lime wedges. Offer pickled onions and hot sauce on the side.