Food & Wine


7
4
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

2 Tbsp mayonnaise1 tsp fresh lime juice2 tsp chipotle chili powder2 tsp finely grated orange zest2 tsp sugar1 lb skinless wild Alaskan salmon filet, cut into 4 pieces1 ⅓ Tbsp extra-virgin olive oil8 corn tortillas salt1 Hass avocado, mashed Apple-Cucumber Salsa1 cup finely shredded cabbage

Directions

1. Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle-orange zest mixture. Let stand for 5 minutes.

2. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

3. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

4. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

Tags: Main Dish, Healthy, Salmon, Avocado, Mexican, Southwestern, Quick, Cookout, Labor Day, Memorial Day

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