Chipotle Salmon Tacos
Chipotle Salmon Taco Dish Guide
For The Salmon
1 lb salmon
1-3 chipotle peppers in adobo (depending on level of heat desired)
1/4 cup honey
1 clove garlic
Salt and pepper to taste
Flour or corn tortillas to serve
Using a stick blender or food processor, combine the honey, chipotles and garlic into a glaze. Place salmon on a baking sheet lined with foil or parchment and brush liberally on all surfaces of the salmon and season with salt and pepper. Bake at 425 until the meat reaches 120-130 degrees for medium rare.
For The Slaw
1/2 head of cabbage or about 3 cups (see final comments for details)
1/2 English cucumber
2 T fresh minced dill
1/4 cup white vinegar
2 T honey
Salt and pepper to taste
Remove the core from the cabbage and shred it finely using a mandolin, food processor or just a sharp knife. Remove or chop down any pieces that are too large. Slice the cucumber down the middle and use a spoon to scrape out the seeds and extra moisture. Thinly slice the cucumbers across making little half-moons. Add the cabbage, cucumber, dill, vinegar and honey to a bowl. Season with salt and pepper and toss well to combine. Refrigerate for at least an hour, preferably overnight before serving.
For The Avocado Crema
1 ripe avocado
1/2 cup sour cream
1 T milk
Zest and juice of 1 large or 2 small limes
Salt and Pepper to taste
Add all ingredients to a blender or food processor and blend until smooth and creamy.
To Plate
Heat your tortilla and place a mound of slaw on the center of it. Add a few flakes pieces of salmon and top with the crema. Additional toppings may include: pickled red onions, cilantro or fresh lime.
Dish Notes
1 lb of salmon is probably enough for 6-8 tacos depending on how heavily you stuff them. If you like a hearty, crunchy slaw I would use regular green or savoy cabbage. If you like slaw which is a little less fibrous, use napa cabbage. If you cant find or don't have canned chipotles you could use chipotle powder but start with a couple teaspoons in the honey mixture first and give it a taste so you don't blow your head off with heat. Not a fan of salmon? Try this glaze on any other flaky fish or even chicken. Just not beef ... definitely not beef.
