avacado crema

I make this creamy spicy sauce specifically to accompany my grilled salmon tacos


2 large ripe avocados, 1/4 cup flat leaf parsley, 1 1/4 cups fresh cilantro, 2 serrano peppers, 2 garlic cloves,  1/8 cup chicken broth, 3 tablespoons avocado oil, 2 tablespoon walnuts, 3 tablespoons fresh lemon juice, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, salt, and pepper to taste.

Dump everything into the food processor and blend until smooth.  Serve immediately or refrigerate until you are ready to serve over your salmon tacos.

This is my secret salmon tacos recipe.  Remove the skin from the salmon, salt and pepper the salmon on both sides.  A 1-inch thick piece of fish should be grilled  for approximately 15 – 20 minutes or until the meat flakes.  Salt and pepper the skin and fry until crispy.  Serve the crispy skin with the tacos.  I serve my tacos on warm flour tortillas, with shredded Nappa cabbage, chopped red onions, cilantro, and tomatoes,  topped with the avocado creama.

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