Delaney and Shelby

Blackened Salmon Tacos

In a medium sized bowl, mix sour cream and regular TRUFF mayonnaise and set aside. 

Pour blended mixture into sour cream and mayonnaise mixture and combine.

In another medium sized bowl, mix TRUFF spicy mayonnaise and a splash of water.

Place both mayonnaise mixtures in the fridge.

Slightly mash avocados in a bowl and add garlic powder, juice from half a lime, and salt and pepper to taste. Set aside.

Place corn in a pan on medium heat and char all sides. Cut corn off the cob and add to a bowl. In the same bowl, add red onion, cilantro, cotija cheese, and salt and pepper to taste and mix.

Pat salmon dry and coat evenly with blacked seasoning. Add oil to a pan on medium high heat, then add salmon and cook through, about 6 minutes each side.

While salmon is cooking, place flour tortillas in a pan on low- medium heat and sprinkle with quesadilla cheese. Once cheese has melted, take off the pan and wrap around a hard shell tortilla.

Assemble taco as follows: cabbage, salmon, avocado, corn, drizzle of sauces. Garnish with leftover cilantro and jalapeno. Add squeeze of lime if preferred.