Salmon Tacos with Ricotta and Avocado Cream

P1000595 copyLast week Tim and I had the most delicious meal. He made blackened salmon and I made a cream that perfectly complimented the flavors of the fish. We put it in a flour tortilla with a little cilantro and then we ate every bite because it was so good. This will definitely be a frequent summertime supper at our house. It was so quick and easy. The cream was a result of last minute thinking and whatever we had in the fridge and holy cow it was yum. I was originally going to make creme fraiche but I'd never made it before and didn't realize that it needed a million (12-16) hours to set and I only had 30 minutes. Oops! The recipe makes about 6 tacos so this was two meals for both of us.

Here is the recipe!

Makes six tacos


4 fillets of Wild caught salmon

Blackened cajun seasoning (we used whole foods brand)

1 TB raw butter, grass-fed butter or coconut oil

6 flour tortillas


For the cream: 

1 avocado peeled and cubed

1/2 cup of ricotta cheese

1 TB of cilantro

1 TB lemon juice


Sprinkle the salmon with blackened cajun seasoning. Cook salmon in the butter or oil in a preheated skillet on medium high heat for about 6 minutes on each side.

While the salmon is cooking, put the ingredients for the cream into a food processor and blend until creamy.

Place salmon in a warm tortilla with a dollop of the cream, or two, and sprinkle with fresh cilantro.

Tim warmed the tortillas by putting a little more butter in the skillet and frying on both sides for a minute. This was delicious because they were a little crunchy but he has an awesome metabolism and I don't so there's that.

Let me know if you make this! You won't be sorry.