Blackened Salmon Tacos with Serrano Jalapeño Crema

Ingredients:

• 1 1/2 pounds of salmon
• 1 TBSP of paprika
• 1 TBSP of onion powder
• 1 TBSP of garlic powder
• 1 TSP of ground cayenne pepper
• S&P to taste
• 1/2 TBSP of EVOO
• 6 corn tortillas
• 2 jalapeños
• 2 Serrano peppers
• 1 head of garlic
• 1/4 cup of cilantro
• 1 lime, juiced
• 1/2 cup of sour cream
• Pickled red onion
• Fresh avocado, sliced

1. Season salmon. Create the dry rub mixture by mixing paprika, onion powder, garlic powder, ground cayenne and S&P to taste.
2. Rub dry rub mixture on both sides of the salmon.
3. Cook salmon. Heat pan at medium heat. Add salmon, cook until crispy on both sides for approximately 15 minutes. Set aside and let cool.
4. Make crema. Heat oven to 350. Roast Serrano & jalapeño peppers for 20-25 minutes. Allow to cool.
5. In food processor, add sour cream, lime juice, roasted peppers (with stems and seeds removed), roasted garlic, and cilantro. S&P to taste.
6. Assemble taco. Layer tortilla, crema, fresh avocado & pickled red onions.