Description
These Honey-Chipotle Salmon Tacos combine tender, spicy-sweet broiled salmon with a refreshing lime-cilantro cabbage slaw, creamy garlic-infused crema, and ripe avocado slices for a vibrant and satisfying meal perfect for a quick weeknight dinner or weekend gathering.
Ingredients
Slaw
- 3 cups thinly sliced or shaved red cabbage
- 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
- 3 Tbsp. fresh lime juice, divided (from 2 limes)
- 1 tsp. kosher salt, divided
Salmon
- 1 lb. salmon, skin removed
- 1 Tbsp. avocado oil (or extra-virgin olive oil)
- 1 to 2 chipotles from a can of chipotles in adobo, finely chopped
- 1 Tbsp. adobo sauce*
- 1 Tbsp. honey
- 1 tsp. lower-sodium tamari (or soy sauce)
Crema
- 1/2 cup sour cream (or plain full-fat Greek yogurt)
- 1 garlic clove, grated
- 1 Tbsp. fresh lime juice
To Assemble
- 6 to 8 small tortillas, warmed
- 1 medium ripe avocado, thinly sliced
- Pinch of salt for avocado
- Extra chopped fresh cilantro and additional lime wedges for garnish (optional)
Instructions
- Prepare Slaw: Combine the thinly sliced red cabbage, coarsely chopped cilantro leaves and tender stems, 2 tablespoons of fresh lime juice, and 1/2 teaspoon kosher salt in a large bowl. Toss well to combine. Let the slaw sit at room temperature for at least 20 minutes to soften and develop flavor; it can be made up to an hour in advance. Toss occasionally to ensure the lime juice distributes evenly and tenderizes the cabbage.
- Prepare Salmon: While the slaw is sitting, cut the salmon into 1-inch cubes and place them in a medium mixing bowl. Add avocado oil (or extra-virgin olive oil), finely chopped chipotles, 1 tablespoon of adobo sauce, honey, tamari, and the remaining 1/2 teaspoon kosher salt. Gently toss everything to coat the salmon pieces evenly. Position one oven rack about 6 inches from the broiler heat source and preheat the broiler to HIGH. Spread the salmon cubes in an even layer on a parchment- or foil-lined baking sheet for easy cleanup. Broil for 8 minutes, rotating the pan halfway through cooking, until the salmon is opaque in the center and has developed crispy edges.
- Prepare Crema: In a small bowl, combine the sour cream (or Greek yogurt), remaining 1 tablespoon fresh lime juice, and the grated garlic clove. Mix well to create a zesty, creamy sauce.
- Assemble Tacos: Spread the lime-garlic crema evenly on each warm tortilla. Layer on the broiled honey-chipotle salmon pieces, followed by a generous amount of the lime-cilantro cabbage slaw. Top with thin slices of ripe avocado, season the avocado with a pinch of salt, and finish each taco with a squeeze of fresh lime juice. Optionally, garnish with extra chopped fresh cilantro for an extra burst of flavor. Serve immediately and enjoy!
Notes
- You can substitute plain full-fat Greek yogurt for sour cream in the crema for a tangier taste and lower fat option.
- If you prefer less heat, reduce the amount of chipotles in adobo or omit the adobo sauce.
- The slaw can be made up to an hour in advance to allow flavors to meld and cabbage to soften.
- Warming tortillas before assembling prevents them from breaking and enhances flavor.
- Broiling is used to cook salmon quickly with crispy edges; monitor closely to avoid overcooking.
