Recipe: Chipotle-Rubbed Salmon Tacos

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!

2 tablespoons mayonnaise

1 teaspoon fresh lime juice

2 teaspoons chipotle chile powder

2 teaspoons finely grated orange zest

2 teaspoons sugar

1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces

1 tablespoon plus 1 teaspoon extra-virgin olive oil

8 tortillas

Salt

1 Hass avocado, mashed

Apple-Cucumber Salsa (see recipe below)

1 cup finely shredded cabbage

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:

1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice

1/2 cucumber—peeled, seeded and cut into 1/4-inch dice

1/2 small red onion, cut into 1/4-inch dice

1/2 small red bell pepper, cut into 1/4-inch dice

1 1/2 tablespoons white wine vinegar

1 1/2 teaspoons sugar

Salt to taste

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Posted in Recipes
Tags: Dinner, Food and Wine, Recipes, Seafood