AVACADO CREMA

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, chopped, 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.  Refrigerate until you are ready to serve.

This is my secret salmon tacos recipe.  Get four 1/2 inch salmon fillet with skin.  Remove the skin, salt, pepper, and cayenne on the skin set aside.  Salt and pepper the salmon on both sides.  A Get out a skillet add Grapeseed oil, heat the oil to high 450 degrees, add the fish and fry until crispy on both sides. Add the strips of skin to the skillet, fry until crispy, remove from the skin from the skillet, set aside.  I serve these delicious tacos with the fried salmon, fried skin on top with warm flour tortillas, shredded Nappa cabbage, red onions, cilantro, and tomatoes,  top with the avocado crema.