Salmon Tacos with Avocado Crema

Step 1

Prepare Pickled Red Onions:Place red onions in a medium heat-proof bowl. In a medium saucepan, combine vinegar, water, sweetener, and sea salt. Bring to a boil. Turn off heat and pour vinegar mixture over red onions. Let sit for at least 30 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.)Drain before using.

Step 2

Prepare Avocado Crema:Place avocado in a bowl and thoroughly mash with a fork until mostly smooth. Add remaining ingredients (sour cream through salt), and stir until combined. Set aside until ready to use.

Step 3

Prepare Salmon:Preheat oven broiler to HIGH with oven rack 6 inches from heat.Pat salmon dry with a paper towel, and arrange skin side-down in a baking dish or rimmed baking sheet covered with foil. Rub salmon all over with olive oil.In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, and pepper; mix to combine. Rub spice mixture evenly into flesh of salmon. Broil to desired degree of doneness, 8 to 10 minutes. Use a fork to flake salmon into pieces.

Step 4

Assemble Tacos:Smear 1 to 2 Tbsp. of Avocado Crema on each warmed tortilla. Top with flaked salmon, shredded cabbage (I like to season the cabbage or slaw with a spritz of lime juice or rice vinegar and pinch of salt), cilantro, and pickled red onions.