Roasted Salmon Tacos
Since salmon has a stronger flavor, it can stand up to spicier rubs and sauces. Here, it's coated with chipotle chile powder, lime and salt. Dovetailing tip: Use the salmon you prepared on day 2 for today’s tacos.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 429
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 429
For the slaw
3/4 pound green cabbage cored and finely shredded
1/2 cucumber unpeeled halved lengthwise seeds removed and very thinly sliced
1/4 cup white wine vinegar
3 tablespoons fresh dill minced
Kosher salt and freshly ground black pepper
For the salmon
olive oil for greasing the pan
1 3/4 pounds salmon center-cut, skin removed
2 teaspoons chipotle chile powder
1 teaspoon grated lime zest
black pepper Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed lime juice divided
12 corn tortillas (6-inch)
4 ripe avocados seeded and peeled
3/4 teaspoon Sriracha
Directions:
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.
When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile 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.
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.
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.
Source: foodnetwork.com
When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile 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.
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.
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
