- Serves: 4-6 servings
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- 2 Limes, zested & juiced (separately)
- 1 Orange, zested & juiced
- 1/4 c. Olive Oil
- 1/8 tsp. Cayenne Pepper
- 1/2 tsp.+1 tsp. Cumin
- 1 tsp. Salt
- 1 Jalapeno Pepper, thinly sliced
- 1 Shallot, minced
- 1/2 c.+1/4 c. Cilantro, finely chopped
- 1 lb. Salmon Fillets, pin bones removed
- 1/4 head Romaine Lettuce, leaves separated
- 2 ripe Avocados, sliced (separately)
- 1 c. Mexican Crema or Greek Yogurt
- 1/4 Cotija Cheese
- Corn Tortillas (for serving)
- 2 tbsp. Vegetable Oil
In a medium bowl, whisk together juice and zest of 1 lime with orange zest and juice, grated garlic, olive oil, sliced jalapeno, shallot, cayenne, 1/2 cup cilantro, 1/2 teaspoon salt, and 1/2 teaspoon cumin until combined. Rinse salmon fillets and lightly dry, then submerge fillets in marinade so they are completely coated. Cover bowl tightly and place in fridge; allow salmon to marinate for 30 minutes.
While fish marinates, assemble the crema. Mash 1 sliced avocado until mostly smooth, then add remaining lime juice and zest and mix until totally smooth. Mix in crema or Greek yogurt with remaining cumin, salt, and cilantro. Mix until smooth, then cover and refrigerate until needed.
Heat a dry cast iron skillet on medium high heat until hot, then add vegetable oil and swirl to coat. Remove salmon from marinade, shaking off excess marinade, and place into hot pan. Cook until just opaque, flipping once, about 3 minutes on each side. When salmon is cooked, remove from pan. To serve, arrange on a tortilla with a romaine leaf, avocado, crema, and cotija cheese. Also great with grilled onions!