Surf and Turf Tacos

Instructions

Ingredients for Aioli: 2 cups of Crema Fresca 3 cloves of garlic grated (or minced) 1 tablespoon of cilantro (minced) 1 fresh lime Salt Preparation for Aioli: In a medium sized bowl add your crema Fresca, grate garlic cloves into the same bowl, add your minced cilantro, the juice of a lime and salt. Mix all ingredients until all flavors are incorporated, and place the finished aioli in the refrigerator until you're ready to use as your Taco topping. Preparation for Sweet Potatoes and Mushroom Toppings: Preheat your oven at 400 degrees, place diced sweet potatoes on one side of a baking sheet, place the chopped shiitake mushrooms on the other half of the baking sheet. Seasoned both with salt, pepper and thyme and place in the oven for 10 to 15 minutes until tender. Put finished sweet potatoes and mushrooms in separate bowls and set aside with the other topping for the tacos. Preparation for Ribeye Steak Place a cast iron frying pan over medium high heat drizzle with avocado oil. Season your rib eye steak with salt and pepper and place steak in the heated cast iron pan and sear 5 minutes on each side. Remove steak from the pan and allow to cool so the juices will set in. Slice steak into 2 inch strips, and set aside. Until ready to build your tacos Preparation for Salmon Place a skillet over medium high heat, and drizzle with avocado oil. Also drizzle a little avocado oil on your salmon, season the salmon with salt and pepper, and place into the hot skillet skin side down for 3- 5 minutes until skin is golden brown and crispy. Turn the salmon over on the other side for 2-3 minutes, and remove from the pan and allowed to cool. Serve along with your other taco bar toppings