INGREDIENTS

• Chipotle Rub Mango-Jicama Salsa
• 1 tbsp chipotle powder
• 1 cup diced mango
• 1 tsp ground cumin
• ½ cup diced jicama
• 1 tsp dried oregano
• ½ cup diced red onion
• ½ tsp salt
• ¼ cup roughly chopped cilantro
• 2 tbsp vegetable oil
• 1 small serrano pepper, minced
• 1.5 lbs filet of skin on Atlantic salmon
• 3 tbsp lime juice
• 1 tbsp vegetable oil Avocado Lime Crema
• 1 tbsp honey
• 1 ripe avocado (peeled and pitted)
• ½ tsp salt and pepper
• ½ cup Balkan plain yogurt
• 2 tbsp lime juice
• 1 tbsp lime zest
• ¼ tsp salt

PREPARATION

1. Preheat your wood-fired oven to 400F and line a baking sheet with parchment paper
2. Combine all ingredients for the rub in a medium bowl and mix to combine 
3. Without cutting the skin, cut long slits into the salmon, widthwise, about 1 inch apart. Sprinkle rub over salmon and gently work it into slits. Rest in fridge Combine all salsa ingredients and place in the fridge until ready to use
4. Place all crema ingredients into a small food processor and puree until smooth. Roast salmon until the center is just opaque, 12-15 mins. Remove and cover with foil 5 mins 
5. Wrap corn tortillas in foil and heat for 10 mins. Break salmon into large chunks. 6 Assemble tacos by shell, salmon, salsa, avocado cream.