Roasted Salmon Tacos
This recipe guides you through creating delicious roasted salmon tacos, featuring tender salmon seasoned with chipotle and lime, a refreshing marinated cabbage and cucumber slaw, and a creamy avocado mash. The components are roasted and prepared separately, then assembled into warm corn tortillas for a flavorful and satisfying meal.
Equipment
- 1 Large Mixing Bowl For preparing and marinating the slaw.
- 1 Baking Dish For roasting the salmon.
- 1 Sharp Knife Essential for precise slicing and dicing of ingredients.
- 1 Fork or Potato Masher For mashing the avocados to desired consistency.
- 1 Aluminum Foil For wrapping tortillas to keep them warm and pliable.
Ingredients
Main
- 3/4 pound green cabbage cored and finely shredded
- 1/2 seedless cucumber unpeeled, halved lengthwise, seeds removed and very thinly sliced
- 1/4 cup good white wine vinegar
- 3 tablespoons minced fresh dill
- Kosher salt and freshly ground black pepper
- Olive oil for greasing the pan
- 1 3/4 pounds center-cut fresh salmon fillet skin removed
- 2 teaspoons chipotle chile powder
- 1 teaspoon grated lime zest
- Kosher salt and freshly ground black pepper
- 3 tablespoons freshly squeezed lime juice divided
- 12 6-inch corn tortillas
- 4 ripe Hass avocados seeded and peeled
- 3/4 teaspoon Sriracha
Instructions
- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon 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 in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 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 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. 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.
Notes
Ensure the cabbage slaw marinates for at least an hour; this is crucial for developing its vibrant flavor and tenderizing the cabbage. When roasting salmon, monitor it closely to avoid overcooking; it should be just cooked through and flaky, but still moist. Warming tortillas in foil packets prevents them from drying out and makes them pliable for folding. For the avocado mash, aim for a chunky texture rather than completely smooth, adding a pleasing contrast. Adjust the Sriracha and chipotle powder to your preferred spice level, and always use fresh lime for the best results.