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Chipotle Salmon Tacos

Emily Nelson
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.
Course Main
Servings 6 servings

Ingredients
  

CUCUMBER AND CABBAGE SLAW

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CHIPOTLE SALMON

  • pounds salmon bones removed
  • 1 tablespoon lime juice
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon lime zest
  • teaspoons kosher salt
  • ¼ teaspoon ground black pepper

[FOR SERVING]

  • 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, 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.

Notes

Lighlty adapted from Barefoot Contessa's Cooking for Jeffrey