Chipotle-Rubbed Salmon Tacos

"From Food & Wine Magazine March 2010 - This is super yummy, but much too spicy as written for our taste. I reduce the Chipotle to 3/4 t. We also like the fish more as is, with the avocado and mayo lime sauce without the cabbage and tortillas."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
Ready In:
21mins
Ingredients:
10
Yields:
8 tacos
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ingredients

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directions

  • Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes.
  • Wrap the tortillas in foil and bake for about 8 minutes, until they are soft 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 salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.

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Reviews

  1. Refraining from over eating this is like advising a tornado not to twist.
     
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RECIPE SUBMITTED BY

I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
 
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