Smoky Salmon & Black Bean Tacos with Avocado Crema

Ingredients:

• 1 pound skinless salmon fillet
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• Salt and black pepper to taste
• 8 corn tortillas
• 1 can (15 ounces) black beans, rinsed and drained
• 1 red bell pepper, diced
• ½ red onion, diced
• ½ cup chopped cilantro
• 1 avocado, mashed
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice

Instructions:

1. Preheat oven to 400°F (200°C). Place salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season generously with smoked paprika, cumin, chili powder, salt, and black pepper.
2. Bake for 15-20 minutes, or until salmon is cooked through and flakes easily.
3. While the salmon is baking, warm tortillas in a dry skillet over medium heat.
4. In a large bowl, combine black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper to taste.
5. To make the avocado crema, blend mashed avocado, sour cream or yogurt, and lime juice until smooth. Season with salt and pepper to taste.
6. Flake cooked salmon into bite-sized pieces.
7. Fill warm tortillas with black bean mixture, flaked salmon, and top with avocado crema. Serve immediately.