2 salmon fillets
1/4 cup of cilantro, chopped + 2 tbsp + more for serving
Salt & pepper
1 tsp of chili powder + 1/2 tsp
1/2 tsp of brown sugar
3 tbsp of lime juice + 1 tbsp
1 tsp of honey
6 oz of greek yogurt
5 corn tortillas
Shredded Monterey jack cheese
Preheat the oven to 350'. Line a baking sheet with tin foil.
Make the marinade: Combine the 1/4 cup of cilantro, 1 tsp of chili powder, 1/2 tsp of brown sugar, 3 tbsp of lime juice and salt and pepper in a bag. Add the salmon fillets and shake to coat. Place the salmon on the prepared baking sheet and bake for 15-20 minutes. Remove from the oven and allow to cool before flaking.
Make the sauce: Combine the greek yogurt with the honey, 1/2 tsp of chili powder, 2 tbsp of cilantro, and 1 tbsp of lime juice. Set aside.
To assemble: Top each corn tortilla with the flaked salmon, cheese, sauce, avocado and cilantro. Serve with lime wedges.