thinly sliced red cabbage, chopped red onions, and more fresh cilantrofor serving, optional
Season the salmon on both sides with 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon chipotle powder.
Melt butter (2 tablespoons) over high heat in a cast-iron or nonstick skillet. Add salmon when the skillet is hot and cook for 5 minutes on each side until seared and cooked through.
Meanwhile, to make the cilantro lime crema, blend together sour cream (3/4 cup), cilantro leaves (1/2 cup), lime juice and zest, and 1/2 teaspoon kosher salt in a food processor until smooth. Set aside.
In another skillet, heat up the corn tortillas until warm and browned in spots (about 1 minute on each side on high heat), or toast them directly over your gas burner.
Top each tortilla with the cooked salmon, desired fixings, and the cilantro lime crema.
Time saving tip: prep the fixings and sauce in advance, and season the fish ahead of time. Keep in the fridge for up to 2 days or freezer for up to 6 months.
To remove the skin from the salmon, you can do this yourself carefully with a sharp paring knife, or just have them do it at the fish counter when you buy it at the store (it's free!).
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.