Active Time
N/A
Total Time
35 MIN
Yield
Serves : Makes 8 tacos
© Joseph de Leo

How to Make It

Step 1    

Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.

Step 2    

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Step 3    

Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

Step 4    

Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

Chef's Notes

Two Tacos 490 cal, 32 gm carb, 28 gm fat, 4 gm sat fat, 30 gm protein, 6 gm fiber.

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