INGREDIENTS
- Salmon
Rub:
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2 tbsp. – Lime juice
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1 tbsp. – Salt
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1 tsp. - Garlic
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1 ½ tsp. – Chili
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½ tsp. cumin
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Cayenne (to taste)
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Optional: A little Olive oil to give it body. I like to use Walnut Oil.
Wood: Pecan, Alder, or Mesquite (sparingly)
Cream Cheese Spread:
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½ - package Cream Cheese (can sub sour cream, or yogurt)
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2 –Seed and finely chop or puree jalapenos
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1 –avocado
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1 tbsp. Lime Juice (approx. to smooth)
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Optional: Cayenne, Chili, and/or Cumin
Salsa (topping):
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½ pkg. – Frozen yellow corn (defrosted)
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½ pkg. – Frozen white corn (defrosted)
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1 can – Black Beans (rinsed)
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½ small Yellow Onion (sweet) finely chopped
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½ cup Green onions finely chopped
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1 small tomato diced
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½ tbsp. – minced garlic
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2 tbsp. – lime juice
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2tbsp. – olive oil (can split with red wine vinegar)
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1 – Avocado diced
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½ - Red Bell Pepper chopped
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Optional – Cayenne (to taste) 2- seeded jalapenos finely chopped
DIRECTIONS
Coat Salmon thoroughly with rub (both sides). Wrap in shrink wrap and let sit in refrigerator for an hour. Smoke at 165° for 3 to 3 ½ hours (directly on rack for drier fish, in shallow foil boat for moister)
Heat soft taco size Flour Tortillas, smooth layer of spread over tortilla, flake smoked salmon over spread, fold soft taco in half and add salsa.
Enjoy!
