It doesn't get much easier than this and yet these tacos have been a big hit at home! It's the perfect meal on the go that will take you only a short time to prepare Of course, you can adapt with whatever ingredients you have in the cupboard. But here the combination of avocado/salmon and corn works divinely well. And for the more motivated, you can even make your own tortillas! I must admit that I didn't try it this time, it will be for the next time!
Ingredients
FOR THE SALMON:
1 pound center-cut salmon fillet
1 tablespoon extra virgin olive oil
1 ¼ teaspoon chipotle chile powder this has a kick. Use less according to your tastes.
1 teaspoon garlic powder
1 small lime zest and juice, divided (about 1 teaspoon zest and 1 ½ tablespoons juice)
¾ teaspoon kosher salt
Corn or flour tortillas for serving
Crumbled feta cheese or queso fresco for serving
FOR THE SLAW:
1 medium ripe Hass avocado
½ cup nonfat plain Greek yogurt
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
2 small limes zest and juice, about 2 teaspoons zest and 3 tablespoons juice
½ teaspoon Sriracha or hot sauce of choice plus additional to taste
3 cups broccoli slaw mix or shredded cabbage
¼ cup chopped fresh cilantro
Instructions
1 Prepare the slaw: In a mixing bowl, mase avocado, Greek yogurt, and olive oil together until mostly smooth.
2 Stir in the salt, lime zest and juice, and hot sauce.
3 Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
4 Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
5 In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
6 With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
7 Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
8 Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.
