Chipotle Salmon Tacos

Why I Love This Recipe

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 were socially acceptable to only eat tacos for the rest of my life, then there's no question that these Chipotle Salmon Tacos would be a daily occurrence. Dusted with chipotle powder and cooked until perfectly done, they absolutely have a slight kick to them. But once the salmon is broken into big chunks and paired with crunchy cabbage, creamy avocado mango salsa, and chipotle crema, it's basically 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 a quick note about the avocado mango salsa—it's perfection and tastes great on Perfect Shrimp Tacos too! You might have some leftovers, so feel free to scoop it up with 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!

Ingredients

Substitutions & Swaps

🐟 Salmon

• Mahi-Mahi - A firm fish that holds up well to high-heat cooking and works nicely with the smoky chipotle seasoning.
• Halibut - Another firm, mild fish that pairs well with the chipotle, lime, and fresh toppings.
• Shrimp - A quick-cooking alternative that works especially well with the avocado mango salsa.

🌶️ Chipotle Chile Powder

• Smoked Paprika + Cayenne - Combine smoked paprika with a small pinch of cayenne for a similar combination of smokiness and heat.
• Ancho Chile Powder - A milder option with an earthy chile flavor. It won't be quite as smoky as chipotle chile powder.

🌮 Corn Tortillas

• Flour Tortillas - Use small flour tortillas if you prefer them to corn. Warm or lightly char them before assembling the tacos.

🥭 Mango

• Fresh Pineapple - The go-to substitute when mango isn't available. Dice it and combine with the avocado and cilantro just as you would the mango.

🥑 Sour Cream

• Mexican Crema - A slightly thinner alternative that works especially well for drizzling over the finished tacos.
• Full-Fat Greek Yogurt - A tangier substitute that can be mixed with the chipotle adobo liquid in place of sour cream.

How to Make Chipotle Salmon Tacos

Step 1: Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

🐟🌮🥭 Tips & Tricks for the Best Chipotle Salmon Tacos

Smoky chipotle salmon, fresh avocado mango salsa, and creamy chipotle crema make these tacos an easy weeknight win.

• Pat the salmon dry before seasoning. Removing excess surface moisture helps the salmon brown nicely when it hits the hot grill pan.
• Give the salmon the full 5-minute rest after seasoning. This gives you time to heat the grill pan while the salmon sits with the olive oil and chipotle powder.
• Get the grill pan hot before adding the salmon. Cook it over high heat for about 3 to 4 minutes per side, until nicely browned and just cooked through.
• Don't break the salmon apart until you're ready to assemble. Keep it in large chunks rather than finely flaking it so you get substantial pieces of salmon in every taco.
• Taste the chipotle crema as you make it. Start with a little of the adobo liquid and add more depending on how spicy you want the finished crema.
• Char the tortillas before assembling. A little color gives them more flavor and warms them up before you pile on the salmon and toppings.
• Make the avocado mango salsa while the salmon cooks. It comes together quickly and keeps the entire recipe moving so dinner really can be on the table in about 20 minutes.
• If you don't have a grill, or want to do the salmon in the oven. Preheat the oven to 350 degrees F and cook for 15-20 minutes, until cooked through.

Chipotle Salmon Tacos FAQs

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