Chipotle Salmon Tacos
This recipe offers a delightful combination of smoky chipotle salmon, creamy avocado-mango salsa, and a zesty chipotle crema, all nestled in charred corn tortillas. The flavors and textures blend harmoniously for a delectable taco experience that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 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
- 2 Hass avocados, diced
- 1 mango, diced
- 2 tablespoons chopped cilantro
- Fresh lime juice and extra limes for garnish
- 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.
Nutrition
- Calories: 542 kcal
- Carbohydrate Content: 41 g
- Protein Content: 29 g
- Fat Content: 31 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 79 mg
- Sodium Content: 98 mg
- Fiber Content: 11 g
- Sugar Content: 9 g
- Unsaturated Fat Content: 21 g
- Serving Size: 1 serving
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