Salmon Tacos With Avocado Cream
16 ounces wild Alaskan Salmon fillets
1 small lime
1/2 medium red onion, finely chopped
1 large red bell peppers, finely chopped
2 cups red cabbage, finely chopped
2 large Roma tomato, finely chopped
1/2 cup pepperoncini, finely chopped
4 cloves garlic, finely minced
1 large lime, juiced
2 small avocado, seeded and chopped
2 wedges Laughing Cow Queso Fresco
Small corn tortillas of your choice
Preheat the oven to 450. Line a cookie sheet with foil and spray with cooking spray. Place salmon on cookie sheet and sprinkle with chili seasoning. Drizzle the juice of one lime over the top. Bake for 15 – 20 minutes until salmon just flakes at the thickest part.
Combine red onion, red pepper, tomatoes, cabbage, garlic, pepperoncini, lime and salt and pepper to taste.
Combine avocados and Laughing Cow cheese until smooth.
Serve salmon, salsa and avocado cream on top of your favorite corn tortilla.