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