Some like it hot! Dress up these tacos with zesty homemade avocado crema. For those who like a little more heat, you can always add jalapenos and red onion.

Serves: 2

Prep Time: 10 min

Cook Time: 30 min.

Total Time: 40 min.


  • 2 wild-caught salmon fillets
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 avocado, diced
  • 1/4 cup dairy-free yogurt, unsweetened and unflavored
  • 2 limes, squeezed
  • 4 corn tortillas
  • 1 cup romaine lettuce, shreded
  • 1/2 cup purple cabbage, shredded
  • 1/4 cup organic sweetcorn


Preheat the oven to 350F.

In a small bowl, mix smoked paprika, chili powder, salt, and pepper.

Place the salmon fillets on a baking tray and drizzle in avocado oil. Rub the spices over the salmon and bake for 13 minutes or until flaky.

Meanwhile, add avocado, yogurt, and lime juice together in a blender. Blend until smooth and creamy.

When salmon has baked, top tortillas with lettuce, cabbage, corn, salmon, and drizzle with avocado dressing.