Take a bite of these tacos and you too will realize how simple and fresh they are with some spice and a tangy cucumber slaw.
I’ve been craving fresh and simple lately, and these tacos are just that. They come from Ina Garten’s latest book Cooking for Jeffrey, and I made just a few small changes to streamline the recipe even further. There’s a wonderfully easy chipotle roasted salmon, a tangy cucumber and cabbage slaw, and avocado for a creamy balance. Ina calls for mashing the avocado with lime and sriracha, but I preferred slicing avocado and squeezing on some fresh lime and sriracha separately. One less bowl, and my youngest isn’t quite able to handle sriracha yet anyways. This is fairly typical weeknight fare for us, and I thought you all might appreciate the simplicity as well.
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- 1¾ pounds salmon, bones removed
- 1 tablespoon lime juice
- 2 teaspoons chipotle chili powder
- 1 teaspoon lime zest
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 12 (6-inch) corn tortillas
- lime wedges
- In a large bowl, toss together the cabbage, cucumber, vinegar, olive oil, dill, salt, and pepper. Cover and refrigerate for at least an hour, allowing the flavors to meld.
- Preheat oven to 425. Lightly oil a baking dish and place salmon skin-side down in the dish. Brush salmon with lime juice. Season the salmon with the chipotle powder, lime zest, salt, and pepper, lightly pressing in the seasonings so that they adhere. Roast for 12-15 minutes, depending on the thickness of the fish. Salmon is done when the fish is just flaky.
- Warm the tortillas over an open gas flame on the stove or on a grill. To serve, arrange a portion of the salmon in the middle of each tortilla and top with the slaw and sliced avocado. Give an extra squeeze of lime and a drizzle of sriracha, if desired.