Chipotle-Rubbed Salmon Tacos

By á-9182

Ingredients

• 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
• Apple-Cucumber Salsa
• 1 cup finely shredded cabbage

Preparation

Step 1

Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. 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.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened 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 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.