Recipes

Chipotle-Rubbed Salmon Tacos with Apple-Cucumber Salsa

Name: Chipotle-Rubbed Salmon Tacos with Apple-Cucumber Salsa
Total time: 50 min
Ingredients: 1 Granny Smith apple, peeled, cored and cut into 1/4-inch dice; 1/2 cucumber—peeled, seeded and cut into 1/4-inch dice; 1/2 small red onion, cut into 1/4-inch dice; 1/2 small red bell pepper, cut into 1/4-inch dice; 1 1/2 tablespoons white wine vinegar; 1 1/2 teaspoons sugar; Kosher salt; 2 tablespoons mayonnaise; 1 teaspoon fresh lime juice; 2 teaspoons chipotle chile powder; 2 teaspoons finely grated orange zest; 2 teaspoons sugar; 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 8 corn tortillas; Salt; 1 Hass avocado, mashed; 1 cup finely shredded cabbage

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Spicy grilled salmon is cooled down with a tangy lime mayo, crunchy cabbage, and a juicy apple-cucumber salsa. Taco Recipes

By Deborah Schneider

Updated on November 10, 2022

Chipotle-Rubbed Salmon Tacos — Not only are these tacos delicious, but studies have shown that eating salmon and avocado could help keep you young. Photo: © Joseph de Leo

Total Time:

50 mins

Yield:

8 tacos

Ingredients

Apple-Cucumber Salsa

1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
1/2 cucumber, peeled, seeded, and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1 1/2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
Kosher salt

Salmon tacos

2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Kosher salt
1 Hass avocado, mashed
1 cup finely shredded cabbage

Directions

Make the salsa

In a bowl, toss the apple with the cucumber, onion, and pepper. Stir in the vinegar and sugar, season with salt.

Make the tacos

Preheat the oven to 350°F. 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.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
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.
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.