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1
For the tortillas: Preheat the oven to 450 degrees F. MIx the smoked paprika and garlic powder in a small bowl.
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2
Working with four tortillas at a time, microwave them for 1-2 minutes.
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3
Quickly rub with olive oil and sprinkle one side with the spice mixture.
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4
Place tortillas and a taco mold If you have one.
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5
if not, invert a regular-sized muffin tin.
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6
Fold the tortillas gently and prop up between the bottom of 4 muffin cups.
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7
Bake at 450 degrees F for 5-7 minutes or until crisp and lightly browned.
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8
Repeat with remaining tortillas.
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9
For the tacos: Preheat your grill or grill pan to high.
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10
Combine paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, oregano and dark brown sugar in a bowl until evenly mixed.
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11
Rub half the mixture on the salmon and then rub the salmon with olive oil.
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12
Rub the rest of the spice mixture and the salmon, pressing it into the fish.
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13
Place the salmon skin side up on the grill.
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14
Grill for 3-4 minutes and then flip and grill for another 2 minutes.
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15
Allow to cool slightly and then flake with a fork.
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16
To assemble, smear a good amount (1-2 ounces) of cream cheese on each taco shell.
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17
Layer in the salmon and top with about 1/8 cup of cheddar cheese.
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18
If desired, top with mashed avocado and hot sauce.
