As I promised on my last post, here are my Salmon Tacos. I know it’s not taco Tuesday but any day is a good day to eat and talk about tacos. The main ingredient of course, is my Chili Lime Baked Salmon. Tender, juicy, and little spicy. I really wanted the flavors of the salmon to be the star so, these tacos have very few ingredients but they all work so well together.
Corn tortilla is a must for me, I’ve had fish tacos on both, flour and corn tortillas and corn always wins. Leave the flour tortillas for breakfast tacos, trust me.
The salmon is sitting on delicious chipotle mayo that not only adds another layer of flavor but it is the perfect glue to keep the salmon on the tortilla. For toppings, I went with easy but bright. The crispy red cabbage, the fresh cilantro and the creamy avocado salsa is all you need. I made these tacos twice last week. Can’t get enough!
You can find the recipe for my Chili Lime Baked Salmon on this link and on the tacos recipe.
Recipe for the chipotle mayo and avocado salsa below.
Chili Lime Salmon Tacos
- –For the Salmon
- 1lb fillet of Salmon
- Juice 1/2 lime
- 3/4 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- pinch of cayenne pepper (optional)
- –For the Chipotle Mayo
- 1/2 cup mayo
- 1 chipotle pepper in adobo sauce or 1 tablespoon of adobo sauce
- –For the Avocado Salsa
- 3 tomatillos
- 2 jalapeno peppers
- small piece of onion
- small bunch of cilantro
- 1 small avocado
- –For the tacos
- 8-10 corn tortillas
- shredded red cabbage
- fresh cilantro for garnish
- lime juice
- Make the salmon: Preheat oven to 425 degrees and spray a cooking sheet or baking dish with cooking spray.
- In a small bowl add the lime juice, salt, chili powder, garlic powder and cayenne pepper if using. Mix well.
- Place the salmon fillet on the baking sheet and pour the mix onto the salmon making sure it is evenly coated. Cook for 15 to 18 minutes or until done. Cooking time will depend on the thickness of the salmon fillet.
- While the salmon is cooking, make the avocado sauce: Remove the husk from the tomatillos and rinse them well.
- Add the tomatillos, peppers and onion in a small sauce pan and cover with water. Bring the water to a boil and reduce to a gentle simmer. Cook until the tomatillos have turn to a pale green color about 5-8 min. Let them cool.
- Once the tomatillos, peppers and onions have cooled transfer to a blender. Add the avocado, fresh cilantro and season generously with salt. Blend and add a little bit of water at a time until you get the creamy consistency you want. Transfer to a bowl and set aside.
- For the Chipotle Mayo: Chop the chipotle pepper and remove the seeds. Mix the chipotle pepper (or adobo sauce or both) and mayo in a small bowl and season with salt.
- To make the tacos (YAY!!): Warm up the corn tortillas on a very hot skillet, spread a little of chipotle mayo on the tortilla. Flake the salmon with a fork and add it to the taco, the mayo is going to give it another layer of flavor but it will also help the salmon to stay on the tortilla. Add the shredded cabbage, cilantro, avocado salsa and a squeeze of lime.
- Devour. Enjoy!