Now that I have a tortilla press (actually, I have two – the first one turned out to be a little too small for flour tortillas, so we ordered the next size up), I am always looking for new, yummy taco recipes. This one had been calling out to me for a while, since it involved heart-healthy salmon and a decent amount of fruits and veggies.
This dish would be great even with store-bought tortillas. The flavors and textures are awesome – you get spice, you get citrus, you get creamy, you get crunchy. There is a fair amount of chopping involved, so prep takes a little bit of time, but the end result is definitely worth it. Try this on your next taco night!
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.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
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.
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.
For the apple-cucumber salsa, combine the following ingredients in a large bowl: