Last Updated on February 3, 2025
Chamoy boasts a unique flavor profile, combining sweet, salty, tangy, and spicy notes for a complex and irresistible taste experience. Discover our modern take on classic Chamoy seasoning with our Chamoy-Style Salmon Tacos. In this recipe, we’ve opted for honey over pickled fruit to help you get dinner on the table faster.
Ingredients
- 4 ButcherBox Wild-Caught Sockeye Salmon Fillets
- salt and pepper to taste
Seasoning Paste
- 1 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 4 tbsp honey
- 4 tbsp olive oil extra virgin
Pico de Gallo
- 1/2 baby watermelon or small container of pre-cut watermelon
- 1 pint cherry tomatoes
- 1 jalapeno
- 1/2 lime
Lime Crema
- 4 oz sour cream
- 1/2 lime
Taco Assembly
- 1 small avocado sliced
- 1 package corn tortillas
- 1/4 cup pickled red onions
- cilantro for plating
Instructions
Salmon
- Make your seasoning paste: Add your smoked paprika, cayenne pepper, olive oil, honey, salt, and pepper to a small mixing bowl. Stir to combine.
- Generously coat your salmon with all of the seasoning paste and let rest for 15 minutes. Heat a medium-sized sauté pan over medium-high heat. Season with oil and allow it to lightly smoke.
- Gently add your salmon pieces to the pan and cook on all sides to create a crust. About 1-2 minutes each side. Reserve for plating.
Lime Crema
- Zest and juice your lime directly into the sour cream. Season with salt and pepper. Reserve for Plating.
Pico de Gallo
- Dice all pico de gallo ingredients (watermelon, cherry tomatoes, jalapeno) and add to a mixing bowl. Season with olive oil, salt, and pepper. Reserve for plating.
Taco Assembly
- Lightly char your corn tortillas over an open flame to soften and give some flavor. You can also warm them in a skillet over medium-low heat.
- Top each tortilla with a dollop of lime crema and a spoonful of watermelon pico de gallo. Add your salmon and top with sliced avocado, cilantro, and pickled red onions.
Notes
If you're interested in sticking to traditional ingredients, replace your honey substitute with the following:
- Bring dried apricots & prunes, cayenne, paprika, 1/4 cup sugar, and 6 cups of water to a boil and let cool for 10-15 minutes.
- Add contents to a blender with the juice of 1 lime and blend until smooth.
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Kinesha Goldson Dickman is a talented chef, recipe developer, and former Executive Producer at ButcherBox. Passionate about creating approachable, flavor-packed dishes, Kinesha blends creativity and simplicity to share recipes that celebrate quality ingredients, inspiring confidence and joy in the kitchen.
