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Salmon Tacos with Dill Slaw

Salmon Tacos with Dill Slaw

The Gourmet Gourmand
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 People

Ingredients
  

  • 12 (6 inch) Corn Tortillas

For the Fish

  • 1 3/4 lbs Center Cut Salmon Filet skin removed
  • Oil for Greasing the Pan
  • 2 tsp Chipotle Chili Powder
  • Zest of 1 Lime
  • 1 tsp Kosher Salt (or to taste)
  • 1 tbsp Lime Juice

For the Slaw

  • 1/2 Green Cabbage finely shredded
  • 1/2 Seedless Cucumber finely sliced into rounds
  • 3 Radishes finely sliced into rounds
  • 3 tbsp Fresh Dill minced
  • 1/4 cup Rice Wine Vinegar
  • Kosher Salt and Freshly Ground Black Pepper to taste

For the Guacamole

  • 4 Ripe Hass Avocados seeded and peeled
  • 2 tbsp Lime Juice
  • 3/4 tsp Sriracha
  • Kosher Salt and Freshly Ground Black Pepper to taste

Garnish

  • 1/4 cup Cotija Cheese crumbled (optional)

Instructions
 

To make the Slaw

  • About an hour before you plan to serve the tacos, toss the cabbage, cucumber, radish, vinegar, dill, kosher salt, and black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.

For the Salmon

  • In a small bowl, mix together the chile powder, lime zest, and 1 tsp of kosher salt.
  • Preheat the oven to 425 degrees. Brush a baking dish with oil and add salmon to the dish. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture.
  • Roast for 12 to 15 minutes, depending on the salmon thickness, until it is just cooked through.

For the Avocado

  • While the salmon is roasting, roughly mash the avocados with the 2 tablespoons of lime juice, Sriracha, and kosher salt and freshly ground black pepper, to taste.

For the Tortillas

  • On your gas stove, turn burner to medium low flame. Set the tortillas on the grate over the flame to lightly toast and char the edges, turning often to prevent excess burning. Remove when done to your liking. Wrap in a kitchen towel until ready to serve.

To Serve

  • Layer each tortilla with a portion of salmon (use your fork to flake bite sized pieces off your roasted filet), slaw, and a generous dollop of guacamole. Garnish with crumbled Cotija cheese. Enjoy warm!

Notes

This recipe is lightly adapted from Ina Garten's Roasted Salmon Tacos recipe.  
Keyword taco night, fish tacos, salmon recipes, healthy dinner recipes