We eat a lot of salmon in our house and I'm always looking for something other than pan seared or roasted with lemon and dill. These tacos, originally from Ina Garten, are delicious, simple and a little unexpected.
Slaw Ingredients
300 grams green cabbage, cored and finely shredded
1/2 a large cucumber, unpeeled, cut in half lengthwise, seeds removed and very thinly sliced
1/4 cup good white wine vinegar
3 tablespoons minced fresh dill (if using dried dill use 1-2 tablespoons)
Kosher salt and freshly ground black pepper
Salmon Ingredients
Olive oil, for greasing the pan
750 grams center-cut fresh salmon fillet, skin removed
2 teaspoons chipotle chile powder (if you can't find this you can try using a mix of chile powder and smoked sea salt)
1 teaspoon grated lime zest
Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed lime juice, divided
12 (6-inch) white corn tortillas
Avocado Sauce Ingredients
4 ripe avocados, seeded and peeled
3/4 teaspoon Sriracha (add more if you like it spicier)
Make the Slaw
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. (Can make 1 day ahead)
Make the Salmon
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.
Make the Tortillas
Wrap the tortillas in 2 foil packets and place them in the oven with the salmon.
Make the Avocado Sauce
Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Serve it Up!
To serve, lay 2 warm tortillas on a plate. 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.