You Need to Make These Chipotle Salmon Tacos ASAP
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
By now we all know that I consider tacos to be a food group. It depends on what you stuff inside, but if you get creative enough, a taco can technically fit into any category on the food pyramid — which apparently doesn’t exist anymore, so there goes everything I ever learned about nutritional balance growing up. Regardless, these stunning salmon tacos are what I’m choosing to put on my plate tonight.
My go-to fish taco order doesn’t typically contain salmon, but I’m excited to give these a try. The salmon is prepared with a sea salt, chipotle chili powder, cumin, and coriander rub. which enhances the fish’s natural flavor. That, combined with a simple fennel-red cabbage slaw and cilantro-avocado blender sauce, makes this a meal worth repeating all summer long.
First pat the salmon dry with a paper towel and cut fillets across the grain into three-inch segments. Sprinkle with the spice rub and press gently to make sure it sticks. Place the salmon skin-side down in the hot oil. Cook and flip until the flesh is just cooked through — be careful not to overcook or the salmon will turn out dry. Then, using a fork and knife, tear the salmon into bite-sized hunks for taco assembly.
Serve these salmon tacos in warm tortillas with the homemade slaw, cilantro-avocado sauce, radishes, fresh cilantro, and a squeeze of lime.
P.S.: Here are some tips on how to clean your cast iron skillet when you’re done. You’re welcome!
→ Get the Recipe: Spice Rubbed Chipotle Salmon Tacos from Brooklyn Supper
