Chipotle Salmon Tacos

• annokset: 4 servings
• aktiivinen aika: 20 minutes
• kokonaisaika: 31 minutes

Ainekset

1 pound wild salmon

1 teaspoon avocado oil or olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon chipotle powder

½ tablespoon Tajín (or chili lime seasoning)

Kosher salt and black pepper, to taste

2 cups green cabbage, finely shredded

½ cup purple cabbage, finely shredded

1 jalapeño pepper, diced (deseed for less spice)

Handful of fresh cilantro, chopped

3 tablespoons avocado oil mayo

4 tablespoons thick Greek yogurt

Juice of 2 limes (divided)

½ teaspoon chipotle powder

½ tablespoon chili lime seasoning

½ red onion, thinly sliced

2 large Hass avocados

1 garlic clove, finely minced

¼ teaspoon ground cumin

4-8 low-carb tortillas

Ohjeet

Preheat your oven or air fryer to 400°F.

Dab the salmon fillet with a paper towel, then drizzle with 1 teaspoon of oil. Season with paprika, garlic powder, chipotle powder, chili lime seasoning, salt, and pepper. Rub the seasoning in well. Bake or air fry at 400°F for 11-12 minutes until cooked through. Flake with a fork and set aside.

In a large bowl, mix green and purple cabbage, diced jalapeño, and chopped cilantro. In a mason jar, combine mayo, Greek yogurt, juice of 1 lime, chipotle powder, chili lime seasoning, salt, and pepper. Shake well, taste, and adjust. Pour half over the slaw and toss. Reserve the other half for topping the tacos.

In a small bowl, combine red onion slices, juice of 1 lime, and a pinch of salt. Mix and set aside to pickle.

Mash the avocados in a bowl with garlic, lime juice, cumin, salt, and pepper. Taste and adjust seasoning, if needed.

Heat tortillas over an open flame or in a skillet until lightly charred.

Layer each tortilla with a spoonful of guac, flaked salmon, pickled onions, slaw, and a drizzle of the reserved sauce. Garnish with extra cilantro if desired.

Muistiinpanot

For the perfect char on my tortillas? Place your tortillas directly on a stovetop flame or use a cast iron skillet over medium-high heat. Flip them every few seconds until they develop golden brown spots and a light char.

SWAPS:

Salmon Fillet: Use mahi-mahi, cod, or shrimp for a delicious seafood taco variation. For a non-seafood option, try grilled chicken or tofu.

Chipotle Powder: Substitute with smoked paprika or chili powder for a milder flavor.

Chili Lime Seasoning: Swap with Tajín or a homemade blend of lime zest, chili powder, and kosher salt.

Greek Yogurt: Use sour cream or cream cheese for a richer sauce, or coconut yogurt for a dairy-free option.

Avocado Oil: Replace with extra-virgin olive oil.

Tortillas: Use lettuce wraps for a low-carb option.

ADDITIONS:

Extra Heat: Add adobo sauce from chipotle peppers or sprinkle in cayenne for an extra kick.

Pickled Jalapeños: For even more tangy heat to layer onto your tacos.

Orange Zest: Add a pinch to the salmon seasoning for a subtle citrus boost.

Fresh Mango Salsa: Add a spoonful for a sweet, tropical twist that complements the chipotle spice.

Store any leftover components—salmon, slaw, pickled onions, and sauce—in separate airtight containers in the fridge. They’ll stay fresh for up to 2 days. Reassemble tacos just before serving for the best texture and flavor.