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!
1 chipotle pepper in adobo sauce or 1 tablespoon of adobo sauce
–For the Avocado Salsa
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
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.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.