Spicy Salmon Tacos | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Pinch of cayenne pepper
• ½ teaspoon salt
• 12 ounces salmon filets (skin removed)
• ½ cup sour cream
• 2 to 3 teaspoons sriracha sauce
• Olive oil
• 6 to 8 8-inch corn or flour tortillas
• 1 cup shredded red cabbage
• Lime wedges
• ½ pineapple (cut into ¼-inch cubes)
• 1 Jalapeño pepper (minced)
• ¼ red onion (finely diced)
• ½ red pepper (finely diced)
• Juice of 1 lime
• ¼ teaspoon chili powder
• ¼ cup fresh chopped cilantro
• Freshly ground black pepper