Roasted Salmon Tacos
INGREDIENTS
Olive oil*, for greasing the pan
1 ¾ lbs. center cut fresh salmon filet, skin removed
2 tsp. chipotle chile powder (use plain chili powder* if you don’t have chipotle chile powder on hand)
1 tsp. grated lime zest* (Tip - be sure to zest the lime before squeezing the juice)
Kosher salt* and freshly ground black pepper*
3 tbsp. freshly squeezed lime juice*, divided
12 (6-inch) corn tortillas*
4 ripe Hass avocados, seeded and peeled
Optional - ¾ tsp. Sriracha
Ingredients for the Slaw -
¾ lb. green cabbage, cored and finely shredded (shortcut – buy packaged, pre-shredded cabbage, green or mixed color is perfect)
½ seedless cucumber (English), unpeeled, halved lengthwise, seeds removed and very thinly sliced (even though the cucumber is “seedless” still remove the center flesh with a spoon)
¼ cup good white wine vinegar*
3 tbsp. minced fresh dill
Kosher salt* and freshly ground black pepper*
DIRECTIONS
At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 tsp. salt, and ½ tsp. 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 on it. Mix the chile powder, lime zest, and 1 ½ tsp. salt in a small bowl. Brush the salmon with 1 tbsp. lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12-15 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 tbsp. lime juice, the Sriracha (if desired), 1 tsp. salt, and ¼ tsp. black pepper.
To serve, 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. Enjoy!
Wine Pairing
Sauvignon Blanc, Pinot Noir
Kid Version
When I prepare the salmon, I reserve a section of salmon that I lightly rub with just olive oil, salt, and pepper. I serve this portion of the salmon to my kids with sliced cucumber and avocado. My older daughter likes to have her salmon, taco style, inside a tortilla. My younger daughter prefers her tortilla on the side.
*Recipe courtesy of Ina Garten (The Barefoot Contessa)
