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+ servings
Course: Main Course
Cuisine: Mexican
Keyword: Canned Salmon, chipotle, lime, salmon, tortilla
Servings: 6 Servings

Ingredients

  • 3 Cans ThinkPink or RedHead Fillets Flaked
  • 12-18 corn tortillas
  • 1/2 Small Head Red Cabbage Thinly shredded
  • 2 Cups dairy free chipotle-lime crema (Recipe Follows)
  • cilantro For garnish

Dairy Free Chipotle-Lime Crema

  • 2 Cups cashew cream (Recips Follows)
  • 2 TBL adobo sauce
  • 1 canned chipotle pepper Minced
  • 2 tsp fresh lime juice
  • 1 Lime Zested

Vegan Cashew Cream

  • 2 Cups Raw Cashews
  • 1/2 Cup Water
  • salt To taste

Instructions

Tacos

  • In a skillet heat up just enough oil to coat the bottom and fry the tortillas until warmed through and golden brown on the outside.
  • Remove from pan and in each tortilla divide up chunks of salmon topped with Crema and Cabbage. Finish with a few Cilantro sprigs.

Dairy Free Chipotle-Lime Crema:

  • In a food processor or blender add all ingredients together and puree until combined. Keep in a container with a tight fitting lid or in a convenient plastic squeeze bottle.

Vegan Cashew Cream

  • Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight.
  • Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy, store in fridge for up to a week.
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