Blackened Salmon Tacos

Blackened Salmon Tacos

• 2 lb Salmon
• 1/4 cup Honey
• 1 tbsp Smoked Paprika
• 2 tsp Chipotle Powder
• 1 tsp Garlic Powder
• 1 tsp Salt & Pepper
• 10 Corn Tortillas

Cucumber Tomato Salsa

• 1 pint cherry tomatoes (chopped)
• 1 small cucumber (diced)
• 1/4 bunch cilantro (chopped)
• 2 scallions (chopped)
• 1 serrano (chopped)
• 1/2 lime
• 2 tbsp olive Oil

Avocado Crema

• 2 avocados (mashed)
• 2 tbsp sour cream

Grilled Peach Cooler (large batch)

• 20 oz Teremana Blanco Tequila
• 8 oz lime juice (fresh)
• 13 peaches (halved)
• Tajin and sugar (mix for spicy sugar to rim glass)
• 5 oz agave nectar
• 1 lemon (wheeled for garnish)

Blackened Salmon Tacos

1. 1

   Mix the honey and spices.

2. 2

   Place the salmon on foil and brush the honey mixture all over. Grill until nice and perfect. About 10 minutes.*

3. 3

   Mix together the cucumber, tomato, serrano, scallions, cilantro, lime and olive oil. Add salt to taste.

4. 4

   Mix the avocado with sour cream and salt.

5. 5

   Assemble the tacos and enjoy!

Grilled Peach Cooler

1. 6

   Sprinkle the halved peaches some sugar, grill until charred on both sides, about 3 minutes per side.

2. 7

   Remove skin and blend until smooth

3. 8

   Add Teremana Blanco, lime juice, peach puree and agave to a pitcher. Mix and top with ice.

4. 9

   Brush glasses with agave and rim with spicy sugar. Add a lemon wheel and that is it!