Trouble With Toast

Recipe: Chipotle-Rubbed Salmon Tacos | June 28, 2010

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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    2 Comments »

    1. Those dishes are just beautiful. I do mean the plates!

      Comment by Mom — June 29, 2010 @ 1:44 am

    2. Hardy har har, mom…

      Comment by bettyjoan — July 1, 2010 @ 11:38 am


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