It's taco Tuesday and there's only one way to celebrate... obviously we're making some Chipotle Salmon Tacos.
A few weekends back we headed up the coast to Santa Barbara for a little weekend beach vacay with some friends. Little did they know I'd insist on eating my way through the city and sampling every taco it had to offer. Tacos for breakfast, lunch + dinner - absolutely! If you're game for some tacos for a second breakfast or dessert - you get me. We're basically destined to be best friends.
If it was socially acceptable to only eat tacos for the rest of my life then there's no question that these Chipotle Salmon Tacos with Avocado Mango Slaw would be a daily occurrence. Dusted and cooked with chipotle powder, these absolutely have a slight kick to them. But after cooking, they get flaked apart and paired with a crema, some cooling avocado mango salsa and slaw. Basically they are the definition of perfection!! Chipotle Salmon Tacos for everyone!
Oh and quick note about the avocado mango salsa - it's perfection and you might have some leftovers so feel free to scoop it up with some chips. Or throw it on top of some rice for a rice bowl. And if you can't find mango, pineapple makes an excellent substitution!
Chipotle Salmon Tacos
Ingredients
For the Salmon
- 1-2 teaspoons chipotle chile powder
- 1 pound skinless salmon fillet cut into 4 pieces
- 2 teaspoons olive oil
- 8 corn tortillas
- Salt
- Lime wedges
For the Avocado Mango Salsa
- 2 avocados diced
- 1 mango diced
- 2 tablespoons chopped cilantro
- Fresh lime juice and extra limes for garnish
Toppings
- Shredded red cabbage
- Chipotles in adobo
- ½ cup Sour Cream
Instructions
- Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
- Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3-4 minutes per side. Squeeze fresh lime juice over the cooked salmon.
- While the salmon is cooking, combine the diced avocado, mango and cilantro in a small bowl and toss to combine. Season with salt, pepper and lime juice.
- Combine some of the sour cream and a few teaspoons of the liquid from the chipotles in adobo in a bowl and whisk to combine for a spicy crema. Char the tortillas until slightly darkened.
- Gently break each piece of salmon into large chunks and evenly distribute in the tortillas on top of a little bit of shredded cabbage. Add equal amounts of the salsa and serve as needed with the chipotle crema drizzled on top.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking
I’m gonna try these tomorrow! But why do we need to preheat the oven? Direction say to cook salmon on the grill am I missing a step?
nope!! my bad! no need for the oven unless you want to skip the grill and cook the salmon in the oven at 350!
Tacos all day, everyday. I love how simple and fresh they can be. I might just be mixing the mango and the pineapple.....
Gaby - these were incredible! I made them for my husband and he totally fell in love with them as well. The first of your recipes that I've tried but will be sure to try more. Thanks for the great post!
These look super! Will need to make them soon!
We love taco's... these look delicious!
Taco perfection!! (wait, that's redundant)
Tacos every meal? I love the way you roll, lady!
Mmmm I just started eating fish again after a 5 year vegan hiatus - I can't wait to make these. 🙂 🙂 🙂
Wow!! This sounds so flavorful!! I would love these anytime!!!!
I could seriously eat Taco's for every meal for the rest of my life. These included.
Perfect combo of flavors goin' on here! Pinned!
Tacos all day wouldn't be a bad thing at all!!
Oh baby bring on the tacos! Love Love Love!
Yum, I love a good taco too and these look absolutely delicious! Salmon and avocado is always such a great combination. xxx
Tacos everyday, seven days a week for every meal - nothing wrong with that! I can subscribe to this!