Salmon Tacos

Ingredients

• 2 Tbsp. olive oil, plus more for the baking sheet

• 2 tsp. chipotle chile powder

• 2 tsp. honey

• 1 garlic clove, grated

• Grated zest and juice of 2 limes, plus wedges for serving

• 1 1/2 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 1/2 lb. center-cut salmon (in one piece), skin removed

• 1/3 cup plain Greek yogurt

• 1/4 cup fresh dill

• 4 scallions, roughly chopped

• 1 (10-ounce) bag of shredded slaw mix

• 12 fajita-sized flour tortillas, warmed

• Sliced avocado and thinly sliced radishes, for topping

1 Preheat the oven to 425˚F. Brush a baking sheet with olive oil. Combine the chile powder, honey, garlic, the zest and juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.

2 Place the salmon on the prepared baking sheet and rub both sides with the chile powder mixture.

3 Bake the salmon until the thickest part flakes easily with a fork and the flesh is opaque, 10 to 12 minutes.

4 Meanwhile, combine the yogurt, dill, scallions, and the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper in a blender or food processor and process until smooth.

5 Toss the slaw mix with the yogurt dressing in a large bowl.

6 To build the tacos, flake the salmon into large pieces. Add a couple pieces of salmon and some slaw to each tortilla and top with avocado and radishes. Serve with lime wedges.

Perp Time: 20 min   Total Time: 30 min

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