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Chamoy Style Salmon Tacos

Kinesha Goldson Dickman

Kinesha Goldson Dickman

January 9, 2024
Chamoy Style Salmon Tacos on a plate
Clock icon

20 min

Total

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2

Servings

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 4 ButcherBox Wild-Caught Sockeye Salmon Fillets

  • salt and pepper

    to taste

Seasoning Paste

  • 1 tbsp smoked paprika

  • 1/2 tsp cayenne pepper

  • 4 tbsp honey

  • 4 tbsp olive oil

    extra virgin

Pico de Gallo

  • 1/2 baby watermelon

    or small container of pre-cut watermelon

  • 1 pint cherry tomatoes

  • 1 jalapeno

  • 1/2 lime

Lime Crema

  • 4 oz sour cream

  • 1/2 lime

Taco Assembly

  • 1 small avocado

    sliced

  • 1 package corn tortillas

  • 1/4 cup pickled red onions

  • cilantro

    for plating

Step By Step

Instructions

Salmon

1
Make your seasoning paste: Add your smoked paprika, cayenne pepper, olive oil, honey, salt, and pepper to a small mixing bowl. Stir to combine.
2
Generously coat your salmon with all of the seasoning paste and let rest for 15 minutes. Heat a medium-sized sauté pan over medium-high heat. Season with oil and allow it to lightly smoke.
3
Gently add your salmon pieces to the pan and cook on all sides to create a crust. About 1-2 minutes each side. Reserve for plating.

Lime Crema

1
Zest and juice your lime directly into the sour cream. Season with salt and pepper. Reserve for Plating.

Pico de Gallo

1
Dice all pico de gallo ingredients (watermelon, cherry tomatoes, jalapeno) and add to a mixing bowl. Season with olive oil, salt, and pepper. Reserve for plating.

Taco Assembly

1
Lightly char your corn tortillas over an open flame to soften and give some flavor. You can also warm them in a skillet over medium-low heat.
2
Top each tortilla with a dollop of lime crema and a spoonful of watermelon pico de gallo. Add your salmon and top with sliced avocado, cilantro, and pickled red onions.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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