Salmon Tacos
- 15 hours ago
- 1 min read
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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