Chipotle Salmon Tacos
Chipotle Salmon Tacos with smoky grilled salmon, crunchy cabbage, avocado mango salsa, and creamy chipotle crema served in warm corn tortillas.
Servings: 4 people
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
- 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.
Nutrition (estimated)
Calories: 542kcal | Carbohydrates: 41g | Protein: 29g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 79mg | Sodium: 98mg | Potassium: 1273mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1094IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 2mg