1 avocado
1 lime
1 TBSP Spice by Rachel Sweet WARM CHILI MIX
8 oz container sour cream
2 TBSP oil (olive or vegetable)
2 lbs salmon, skin on
2 limes
corn tortillas
1 TBSP Spice by Rachel Sweet WARM CHILI MIX
Cut the avocado in half and remove the pit. Peel both halves and place into a medium bowl. Use a potato masher or a fork to mash. Add the entire contents of the container of sour cream, the tablespoon of WARM CHILI MIX, and squeeze the lime into the bowl. Stir everything well and set aside.
Lay the salmon on a plate and sprinkle the remaining tablespoon of WARM CHILI MIX over the fillets. Add the oil to a frying pan and heat to medium. Place the salmon in the pan, skin side up and cook for 7 minutes. Flip, and cook an additional 3 minutes. Shut off heat and transfer the salmon to a clean plate.
Use a fork to flake the salmon from the skin and into a clean bowl. Squeeze the two limes over the salmon and stir briefly to mix. Microwave the tortillas for 20 seconds with a damp paper towel over them. Serve the limed salmon in the warmed tortillas and topped with the avocado cream sauce.
Enjoy!
