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Salmon Taco Recipe 2010-09-24 15:17:56

Chipotle-Rubbed Salmon Tacos

Chipotle-Rubbed Salmon Tacos

From Food and Wine

Salmon Taco Recipe 2010-09-24 15:17:56

Ingredients

  1. Apple-Cucumber Salsa
    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
    Tacos
    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 corn tortillas
    Salt
    1 Hass avocado, mashed
    1 cup finely shredded cabbage

Directions

  1. For the apple-cucumber salsa In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt. Set aside until ready to serve.
  2. Make tacos Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice.
  3. 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.
  4. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
  5. 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.
  6. 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.

Makes 8 tacos.

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