Salmon Tacos
Delicious salmon tacos featuring fresh ingredients and a zesty avocado slaw that elevate your taco night.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Knife
- Measuring Spoons
Ingredients
- 1 lb center-cut salmon fillet
- 1 Tbsp extra virgin olive oil for salmon
- 1 1/4 tsp chipotle chile powder
- 1 tsp garlic powder
- 1 small lime zest and juice, divided
- 3/4 tsp kosher salt for salmon
- Corn or flour tortillas your choice
- 1/2 cup crumbled feta cheese or queso fresco
- 1 medium ripe Hass avocado
- 1/2 cup nonfat plain Greek yogurt
- 1 tsp kosher salt for slaw
- 1 Tbsp extra virgin olive oil for slaw
- 2 small limes zest and juice for slaw
- 1/2 tsp Sriracha or hot sauce plus additional to taste
- 3 cups broccoli slaw mix or shredded cabbage
- 1/4 cup chopped fresh cilantro
Instructions
- In a mixing bowl, mash the avocado, Greek yogurt, and 1 tablespoon of olive oil until mostly smooth. Stir in kosher salt, lime zest, lime juice, and Sriracha. Fold in the broccoli slaw mix and chopped cilantro. Cover and refrigerate until ready to assemble the tacos.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the salmon dry and brush the top with olive oil. Mix chipotle powder, garlic powder, lime zest, and kosher salt, then sprinkle this over the salmon.
- Bake the salmon for 12 to 15 minutes, or until it reaches an internal temperature of 140-145°F. Flake the salmon lightly with a fork.
- Squeeze the juice from the zested lime over the salmon before assembling the tacos.
- Warm the tortillas in a skillet or microwave. Assemble the tacos by placing pieces of salmon on each tortilla, topped with avocado slaw and crumbled feta or queso fresco.
- Serve the tacos warm, garnished with extra lime wedges and cilantro.
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Notes
Store leftover salmon and slaw separately in airtight containers in the refrigerator for up to 2 days.