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Salmon Tacos with Avocado Slaw

MexicanMain CourseEasy
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
✦

Ingredients

salmon

  • 1 lbcenter-cut salmon fillet
  • 1 tablespoonextra virgin olive oil
  • 1.25 teaspoonschipotle chile powder (this has a kick; use less according to your tastes)
  • 1 teaspoongarlic powder
  • 1small lime, zest and juice, divided (about 1 tsp zest and 1 1/2 tbsp juice)
  • 0.75 teaspoonkosher salt
  • corn or flour tortillas, for serving
  • crumbled feta cheese or queso fresco, for serving

slaw

  • 1medium ripe Hass avocado
  • 0.5 cupnonfat plain Greek yogurt
  • 1 tablespoonextra virgin olive oil
  • 1 teaspoonkosher salt
  • 2small limes, zest and juice (about 2 tsp zest and 3 tbsp juice)
  • 0.5 teaspoonSriracha or hot sauce of choice, plus additional to taste
  • 3 cupsbroccoli slaw mix or shredded cabbage
  • 0.25 cupchopped fresh cilantro

Method

  1. 1Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
  2. 2Stir in the salt, lime zest and juice, and hot sauce.
  3. 3Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don't have time, the resting while you prep the salmon will still give you good results.)
  4. 4Preheat the oven to 425°F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
  5. 5In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
  6. 6With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving.)
  7. 7Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145°F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
  8. 8Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

Notes

This salmon on its own has a definite kick and is on the salty side. Don't skip the slaw, which helps to cool it. If you don't have time to make the slaw, try topping the salmon with sliced fresh avocado, a dollop of Greek yogurt, and an extra squeeze of lime juice and a pinch of kosher salt. TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days. Refrigerate leftover slaw separately in an airtight storage container for up to 3 days.