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1 lb Sockeye Salmon with Skin

Cast Iron Skillet

Corn Shells Charred

Chipotle Sauce

1 cup lite sour cream

2 tbsp chipotle mayo

1 tbsp lime juice

1/2 tsp cumin

1/4 tsp salt

1/4 tsp garlic powder

1/4 cup fresh cilantro minced

2 tbsp Harbanero salsa

Pineapple Slaw

2 cup can pineapple chunks

3 tbsp red onions minced

1 cup cabbage sliced thin

1 small jalapeno minced

1/4 cup fresh cilantro minced

2 small limes squeezed

2 tbsp pineapple juice from can pineapples

pinch of salt

In 1 bowl mix together chipotle sauce , refrigerate for a few hours

In another bowl mix together pineapple slaw, refrigerate for a few hours

Cook salmon with olive oil in cast iron skillet on medium heat

sprinkle salmon with blacken seasoning and lemon pepper

cook both sides for about 3 to 4 minutes

Let salmon rest for 15 minutes

Remove skin

Slice Salmon

Assemble Tacos

Charred corn shells

Salmon

Pineapple slaw

Chipotle sauce

Serve

Amazing…..