1/2baby watermelonor small container of pre-cut watermelon
1pintcherry tomatoes
1jalapeno
1/2lime
Lime Crema
4ozsour cream
1/2lime
Taco Assembly
1smallavocadosliced
1packagecorn tortillas
1/4cuppickled red onions
cilantrofor 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.