With our surplus of salmon I am always looking for new ways to try it. The hubs is not a big fish taco fan but it willing to try any new recipes I come across. This one was very delicious and made with stuff I always have on hand. A lot of citrus flavor and a bit of sweet with the sugar in the rub.
- 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
- 1 Hass avocado, mashed
- 1 cup coleslaw mix
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.
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, and coleslaw mix. Drizzle each taco with the lime mayonnaise and serve right away.