Description
Flavorful chipotle salmon meets a refreshing cucumber slaw in these simple, vibrant tacos. Perfect for a weeknight meal!
Ingredients
Units
Scale
- 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