Citrus Salmon Tacos with Fennel Slaw & Avocado Crema

Servings: 4

For the Salmon:

• 3-4 Salmon Fillets
• 1 tbsp. Olive Oil
• 1 tbsp. Butter
• Zest & Juice of 1 Sumo Citrus
• ¾ tsp. EACH: Salt & Black Pepper
• 8-10 Tortillas, warmed
• Cilantro, for garnishing
• (Optional) Pickled Onions, for serving

For the Fennel Slaw:

• 1 small Fennel, thinly sliced
• Zest and Juice of 1 Sumo Citrus
• 1 large Shallot, thinly sliced
• 1 tbsp. Olive Oil
• 1 tbsp. Fresh Mint, chopped
• 1 tsp. Dijon Mustard
• 1 tsp. Apple Cider Vinegar

For the Avocado Crema:

• 1 large ripe Avocado
• Juice of 1 Lime
• ½ cup Sour Cream
• 2 Garlic Cloves
• ½ tsp. Salt

For the Salmon:

1. In a glass container or bowl, combine the olive oil, zest and juice of a sumo citrus, as well as salt and black pepper. Add the salmon fillets and make sure they are covered in the marinade. Cover and marinate in the fridge at least 20 minutes to overnight.
2. To pan sear, add the butter to a skillet over medium high heat.
3. Pan sear the salmon fillets for 4-5 minutes on each side, until crispy and golden brown. Reduce heat to medium and cover the pan with a lid to finish cooking, about 3-6 more minutes.

For the Fennel Slaw:

1. Combine all ingredients into a large bowl and toss until well mixed. Set aside.

For the Avocado Crema:

1. Combine all ingredients into a food processor. Blend until smooth, then season with salt and black pepper to taste.

To Assemble:

1. Layer the warmed tortillas with the avocado crema, salmon (broken into tiny pieces with a fork), fennel slaw, pickled onions, and freshly chopped cilantro to enjoy!