Alan's Grilled Salmon Burritos With Chipotle Cream


For Fillings: 1 cup fresh or frozen corn kernels 1 cup cooked white rice 1 cup cooked drained black beans 2 ripe Hass avocados 2-1/2  tablespoons fresh lime juice Salt and freshly ground pepper 3 medium red onions, thickly sliced 2 tablespoons pure olive oil, plus more for the grill For Cream: 1/2 cup sour cream 1/2 cup plain yogurt 2 tablespoons finely chopped canned chipotle chiles in adobo For Salmon: Six 6-ounce skinless salmon fillets 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander Six 12-inch flour tortillas


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