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: 4 servings (12 tacos) 1x
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Flavorful chipotle salmon meets a refreshing cucumber slaw in these simple, vibrant tacos. Perfect for a weeknight meal!
Ingredients
Chipotle salmon:
- 1 3/4 lbs (800g) salmon fillet, skin on
- 1 tbsp fresh lime juice
- 2 tsp chipotle chili powder
- 1 tsp lime zest
- 1 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Cucumber-cabbage slaw:
- 2 cups (about 1/4 head) green cabbage, finely shredded
- 1 medium cucumber, halved lengthwise and thinly sliced
- 2 tbsp white wine vinegar or apple cider vinegar
- 1 tbsp olive oil
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and freshly ground black pepper, to taste
To serve:
- 12 small (6-inch) corn tortillas
- 1 ripe avocado, sliced
- Lime wedges
- Sriracha, to taste
Instructions
- Make the slaw: in a large bowl, toss together the shredded cabbage, sliced cucumber, vinegar, olive oil, dill, salt, and pepper. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Preheat the oven to 425°F (218°C). Lightly oil a baking dish large enough to hold the salmon in one piece.
- Place the salmon skin-side down in the dish. Brush with the lime juice, then season evenly with the chipotle chili powder, lime zest, salt, and pepper, pressing the seasonings in lightly.
- Roast for 12–15 minutes, depending on the thickness of the fillet, until the salmon just flakes when nudged with a fork. Do not overcook.
- While the salmon roasts, warm the tortillas over a gas flame, on a dry skillet, or on a grill, turning until just charred and pliable.
- Break the salmon into large chunks. To serve, place a portion of salmon on each tortilla and top with the slaw and a few slices of avocado. Finish with a squeeze of fresh lime and a drizzle of sriracha if desired.
Notes
Make the slaw at least an hour ahead — it softens and the flavors develop as it sits. For a smokier fish, add a teaspoon of adobo sauce from a can of chipotle peppers along with the chili powder. Leftover salmon keeps in the fridge for up to 3 days.
- 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.
