Mexican cuisine

Easy

Roasted Salmon Tacos

Name: Roasted Salmon Tacos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: For the slaw; 12 oz. Green cabbage; 0.5 cup Cucumber; 0.25 cup White wine vinegar; 3 tbsp. Minced fresh dill; 1 pinch Kosher salt; 1 pinch Freshly ground black pepper; For the salmon; 1 tbsp. Olive oil; 28 oz. Center-cut fresh salmon fillet, skin removed; 2 tbsp. Chipotle chili powder; 1 tsp. Grated lime zest; 1 pinch Kosher salt; 1 pinch Freshly ground black pepper; 3 tbsp. freshly squeezed lime juice; 12 count (6-inch) corn tortillas; 4 Ripe Hass avocados, seeded and peeled; 0.75 tsp. Sriracha

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Delicious and healthy, these Roasted Salmon Tacos are loaded with crunchy slaw, a creamy avocado sauce and chunks of grilled to perfection salmon.

Recipe

PRE TIME: 25 min

COOKING TIME: 20 min

TOTAL TIME: 45 min

6 SERVING

Ingredients:

For the slaw
12 oz. Green cabbage
0.5 cup Cucumber
0.25 cup White wine vinegar
3 tbsp. Minced fresh dill
1 pinch Kosher salt
1 pinch Freshly ground black pepper
For the salmon
1 tbsp. Olive oil
28 oz. Center-cut fresh salmon fillet, skin removed
2 tbsp. Chipotle chili powder
1 tsp. Grated lime zest
1 pinch Kosher salt
1 pinch Freshly ground black pepper
3 tbsp. freshly squeezed lime juice
12 count (6-inch) corn tortillas
4 Ripe Hass avocados, seeded and peeled
0.75 tsp. Sriracha

Directions:

Preheat the oven to 425°F/220°F.

Step 1

At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.

Step 2

Brush a baking dish with olive oil and place the salmon in it. Mix the chili powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.

Step 3

Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Step 4

To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.