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.
Click here for the cucumber cabbage slaw recipe. 
Chipotle Salmon Tacos
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Flavorful chipotle salmon meets a refreshing cucumber slaw in these simple, vibrant tacos. Perfect for a weeknight meal!
Ingredients
- 1 3/4 lbs (800 g) salmon
- 1 tbsp lime juice
- 2 tsp chipotle chili powder
- 1 tsp lime zest
- 1 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 12 6-inch corn tortillas
- avocado
- lime wedges
- sriracha
Instructions
- In a large bowl, toss together the cabbage, cucumber, vinegar, olive oil, dill, salt, and pepper. Cover and refrigerate for at least an hour.
- Preheat oven to 425°F (218°C).
- Lightly oil a baking dish and place salmon skin-side down in the dish.
- Brush salmon with lime juice. Season the salmon with chipotle powder, lime zest, salt, and pepper, lightly pressing in the seasonings.
- 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.
Notes
- For a smokier flavor, use adobo sauce from canned chipotle peppers in addition to the chipotle powder.
- If you don’t have fresh dill, substitute 1 teaspoon of dried dill.
- Leftover salmon can be stored in the refrigerator for up to 3 days and used in salads or other dishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 tacos
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of fish instead of salmon for these tacos?
Yes, you can substitute the salmon with other firm fish like tilapia or cod, but adjust the cooking time accordingly.
How do I make the cucumber and cabbage slaw for the tacos?
You can find the recipe for the tangy cucumber and cabbage slaw linked in the blog post, which complements the chipotle salmon perfectly.
What is the best way to prepare the avocado for the tacos?
You can slice the avocado and squeeze fresh lime over it, adding sriracha separately for a customizable kick.
