Baja Salmon Tacos

These Baja Salmon Tacos offer a delightful fusion of flavors, combining tender, spiced salmon with a zesty slaw and creamy avocado sauce. Perfect for a light yet satisfying meal, they bring a taste of coastal cuisine to your table.

Ingredients:

🐟 1 pound salmon fillets, skin removed

🥄 1 tablespoon olive oil

🧂 1 teaspoon chili powder

🧂 1/2 teaspoon ground cumin

🧂 1/2 teaspoon smoked paprika

🧂 1/4 teaspoon garlic powder

🧂 1/4 teaspoon onion powder

🧂 1/4 teaspoon salt

🧂 1/4 teaspoon black pepper

🥬 2 cups shredded cabbage (green or purple)

🥕 1/2 cup shredded carrots

🌿 1/4 cup chopped fresh cilantro

🍋 2 tablespoons fresh lime juice

🥄 1 tablespoon olive oil

🧂 Salt and pepper, to taste

🥑 1 ripe avocado

🥛 1/4 cup plain Greek yogurt

🍋 2 tablespoons fresh lime juice

🌿 1/4 cup chopped fresh cilantro

🧄 1 clove garlic, minced

🧂 Salt and pepper, to taste

🌮 8 small corn tortillas

🌶️ Sliced jalapeños (optional)

🍋 Lime wedges, for serving

Equipment:

• Baking sheet

• Mixing bowls

• Blender or food processor

• Knife and cutting board

• Measuring cups and spoons

Preparation Time:

• Active: 20 minutes

• Cooking: 10 minutes

• Total: 30 minutes

Approximate Nutrition per Serving (2 tacos):

• Calories: 450

• Protein: 30g

• Carbohydrates: 35g

• Fat: 20g

• Fiber: 8g

Instructions:

1. Prepare the Salmon: Preheat the oven to 400°F (200°C). In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and rub the spice mixture evenly over the fillets.

2. Bake the Salmon: Bake the salmon in the preheated oven for 10-12 minutes, or until it flakes easily with a fork. Once done, remove from the oven and let it rest for a few minutes before flaking into bite-sized pieces.

3. Prepare the Slaw: In a mixing bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat evenly. Set aside.

4. Make the Avocado Sauce: In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

5. Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.

6. Assemble the Tacos: Place a portion of flaked salmon onto each warm tortilla. Top with a generous amount of slaw and drizzle with the avocado sauce. Add sliced jalapeños if desired.

7. Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Cooking and Serving Tips:

• Salmon Selection: Fresh, wild-caught salmon is recommended for the best flavor and texture.

• Tortilla Choice: Corn tortillas provide an authentic taste, but flour tortillas can be used if preferred.

• Make-Ahead: The slaw and avocado sauce can be prepared ahead of time and stored in the refrigerator. Assemble the tacos just before serving to maintain freshness.

NoWayJoseCuisine
Baja Salmon Tacos