Smoked Salmon Tacos with Peach Salsa

16 ea. Corn Tortillas

12 oz. Smoked Salmon

1 ea. Savoy Cabbage

2 oz. Cilantro

Adobo Cream

¼ cp. Sour Cream

2 Tb. Mayonnaise

1 ea. Lime Juice (squeezed)

TT. Salt

TT. Pepper

2 Tb. Adobo Sauce

Salsa

6 ea. Peaches (Peeled and diced to desired size)

1 Tb. Cilantro (minced)

1 Tb. Chives (minced)

½ ea. Jalapeno (Fine diced)

1 tsp. Chili Powder

TT. Salt

TT. Pepper

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with

Savoy Cabbage, cilantro, salsa, and adobo cream.

Add peaches, chives, cilantro, and jalapenos to a bowl, mix with seasoning and allow to rest in

refrigerator until assembly of tacos.

For the Adobo cream combine all ingredient and mix well together and reserve in refrigerator until

service.