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! Salmon makes for a great quick dinner, and you should definitely also check out my spiced salmon burgers for more inspiration.
Oh and quick note about the avocado mango salsa - it's perfection and tastes great on shrimp tacos too! 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
If I don't have chipotle powder but have chipotle in adobo, can I brush that on instead?
sure! just a little bit will go a long way
So delicious. One of the best things I’ve ever cooked. Perfection.
Can you explain what Chipotle’s are and in adobo is. I know chipotle flavor but not sure chipotle and where would I buy chipotle powder.
Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and some other spices to make a sauce! Chipotle powder - is dried and pulverized chipotle peppers
This recipe is delicious! I am all about trying fish tacos everywhere we travel -- now I get the best fish tacos at home! Thanks Gaby!
So excited to make! How would you cook the salmon on the BBQ? in tin foil? Thanks!
yes!! exactly
Delicious!! And comes together pretty quickly. We've made them multiple times now
Holy shiitake mushrooms this is amazing and fast! This recipe would be bomb if you follow her recipe exactly, I made a couple adjustments to compliment what I like and what we had around the house. I found some Lawrys chipotle taco seasoning (in the package) and sprinkled that on; added some onions to the mango salsa; and did a quick pickling to the cabbage with lemon, salt, and a splash of olive oil. Also, Gaby quickly broiled the salmon on her InstaTV thang and I did that as well. So 'ono (that's what we say in Hawai'i when something is crazy delicious)! Adding this to the rotation.
I saw you make this last night and now am cravings this. Here’s the thing, I only have mahi. Can I use this? Also I have no mangos in quarantine...what would you recommend. Thank you!!!
Mahi Mahi works!! And do you have pineapple? Or strawberries? Or just omit and just use avocados!!
Thank you so so much. Yes, I can get pineapple and I never thought of strawberry.
Why isn't this recipe up anymore 🙁
thanks for catching!! something must have happened when we switched to the new design! It's back now 🙂 xx
What is your favorite packaged corn tortilla brand? I used to buy them fresh but if I can’t make it to a specialty market would love a go to backup! Thanks!
These look wonderful. Just curious why we are preheating the oven. I didn’t notice what we are baking. Am I missing something?
nope!! my bad! no need for the oven unless you want to skip the grill and cook the salmon in the oven at 350!
These sound fantastic and I plan to make them for my 14-year-old granddaughter and her friends when they come for a week long visit, but What is the oven preheated for? Thanks!
my bad! no need for the oven unless you want to skip the grill and cook the salmon in the oven at 350!