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Mexican | |
| 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 Apple-Cucumber Salsa 1 cup finely shredded cabbage | |
| 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. 2 Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through. 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. 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. | |
Unrated | |
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