15-Minute Chile-Lime Salmon Tacos
The salmon is kissed with a punchy chile-lime coating, and stuffed in a warm tortilla with lime-tinged avocado, crunchy shredded cabbage, and a sprinkle of fresh cilantro leaves
Serves2 to 4
Prep5 minutes to 7 minutes
Cook6 minutes to 8 minutes
Between one-pot pastas and several rounds of chili, I’ve been making the most of what’s in my pantry these past few weeks. And while it’s all been tasty (and a great exercise in creativity), a seafood dinner comes as a welcome respite. If you’re able to get your hands on some salmon fillets (or happen to have a few stashed in your freezer), I highly recommend these salmon tacos. I guarantee they will brighten up your week.
Not only is a plate of salmon tacos the fastest salmon dinner I know how to make, it’s also the one I crave the most often. Here, the salmon is seasoned with a punchy chile-lime coating and partnered with avocado, crunchy shredded cabbage, and fresh cilantro. Because salmon is a fattier fish with a rich taste, it pairs particularly well with these bold flavors, but you can also use other fish: Arctic char and steelhead trout are the best alternatives, but a thick cut of a white fish like cod or halibut will work, too. Just watch it carefully under the broiler (more on that below).
Your Broiler Is the Secret to the Fastest Salmon Tacos
Of all the ways to cook salmon, the broiler is my favorite when I want to get dinner on the table fast. The total cook time will vary a bit based on the thickness of the fillet, but as a rule of thumb, plan on about six minutes for a thin fillet and eight minutes for a thicker fillet. If you’ve never broiled fish before, start with six minutes. If it’s cooked through and flakes easily, pull it out. If not, continue broiling for a few more minutes.
You can use the time that the salmon is cooking to prep the rest of the ingredients: mash the avocado, chop the cilantro, warm the tortillas, and chop the cabbage, if needed. Once the fish is out of the oven all that’s left to do is assemble the tacos and dig in.
15-Minute Chile-Lime Salmon Tacos
The salmon is kissed with a punchy chile-lime coating, and stuffed in a warm tortilla with lime-tinged avocado, crunchy shredded cabbage, and a sprinkle of fresh cilantro leaves
Prep time 5 minutes to 7 minutes
Cook time 6 minutes to 8 minutes
Serves 2 to 4
Nutritional Info
Ingredients
- 1 teaspoon
chili powder
- 1/2 teaspoon
ground cumin
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1
(1-pound) salmon fillet, pin bones removed
- 1
medium lime
- 1
ripe avocado
- 1/2 bunch
fresh cilantro
- 8
(6-inch) corn tortillas
- 2 ounces
shredded red cabbage (about 1/2 cup)
Instructions
Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.
Stir 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl.
Place 1 pound salmon skin-side down on the baking sheet. Squeeze the juice from 1 medium lime (about 2 tablespoons), then brush the salmon with 1 tablespoon of the juice. Evenly sprinkle with the spice mix. Broil until the salmon is cooked through and flakes easily, 6 to 8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon. Meanwhile, prepare the garnishes.
Peel, pit, and mash 1 the flesh from avocado in a medium bowl. Add the remaining 1 tablespoon lime juice and stir into the avocado. Coarsely chop 1/2 bunch fresh cilantro. Stack 8 corn tortillas and wrap in damp paper towels. Microwave for 1 minute to warm the tortillas. Keep the tortillas wrapped in paper towels and set aside.
When the salmon is ready, peel the skin away and discard. Use a fork to break apart the fish in rough 2-inch pieces.
To assemble the tacos, evenly spread the mashed avocado over the warmed tortillas. Top with 1/2 cup shredded red cabbage. Top with the salmon and garnish with the cilantro.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 2 days.