Roasted Chipotle Salmon Tacos with Cabbage Slaw

Courtesy of Ina Garten & The Food Network


I've now made this recipe twice. The first time these got devoured before I could even take a picture, hence the late post! This was a delicious recipe and I highly recommend it. It's also great for a group dinner. The leftovers are also good if you have them. The slaw only held up for about 1 day after, but still delish! The salmon alone was really tasty and could be used on its own as well, instead of as tacos.


Roasted Salmon
olive oil, for greasing the pan
1 3/4 pounds center-cut fresh salmon, skin removed
2 tsp chipotle chile powder
1 tsp grated lime zest
salt and pepper, to taste
3 tb freshly squeezed lime juice
12 6-inch tortillas
4 avocados, seeded and peeled
3/4 tsp sriracha sauce


Slaw
3/4 pound green cabbage, cored and finely shredded (I used Napa cabbage)
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed, and thinly sliced
1/4 cup good quality white wine vinegar
3 tb fresh minced dill
salt and pepper, to taste


Instructions:
At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.     


When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.                   


Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.