Recipe: Roasted Salmon Tacos

Ingredients:

The Slaw:

¾ pound green cabbage, cored and finely shredded

½ seedless cucumber, unpeeled, halved lengthwise and thinly sliced

¼ cup white wine vinegar

3 tablespoons minced fresh dill

Salt and pepper to taste

Lo Note: I accidentally got seeded cucumbers. But honestly it didn’t even matter.

The Salmon:

1 tablespoon olive oil

1 ¾ ponds of salmon fillet, skin removed

2 tablespoons chipotle chile sauce

1 teaspoon grated lime zest

3 tablespoons lime juice, divided

2 ripe Hass avocadoes, seeded and peeled

¾ teaspoon sriracha, salt and pepper to taste

12 6-inch corn tortillas

Directions:

1. An hour before serving the tacos, combine the slaw ingredients in a large blow, cover and refrigerate, giving the mixture time to marinate.

2. Preheat the oven to 425°.

3. Brush a baking dish with the olive oil and place the salmon in it.  Mix the chipotle sauce, lime zest, 1 tablespoon lime juice, and 1 ½ teaspoons salt in a bowl.  Brush the salmon with the mixture.  Roast for 12-15 minutes until the salmon is cooked through.

4. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon.

5. Mash the avocados with the remaining 2 tablespoons of lime juice, the sriracha, 1 teaspoon salt and ¼ teaspoon black pepper.

6. Serve each tortilla with a dollop of avocado mixture, large chunks of salmon, and some slaw.

This was soooooo good! Hubby and I tore these MFs up!

I got the recipe from our “Cooking for Jeffrey” book by Ina Garten.  But you can find the recipe online HERE.

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