Chipotle Rubbed Salmon Tacos
Dive into a whirlwind of bold, smoky flavors with these irresistible Chipotle Rubbed Salmon Tacos! Perfectly seasoned salmon fillets are coated in a zesty chipotle chili powder blend, then seared to tender, flaky perfection. They’re paired with a refreshing, tangy slaw made from crisp green and red cabbage, sweet carrots, and a creamy Greek yogurt dressing kissed with lime juice and honey. Nestled in warm tortillas and topped with buttery avocado slices, these tacos strike the perfect balance between spice and freshness. Ready in just 30 minutes, this dish makes an excellent weeknight dinner or a vibrant centerpiece for taco night. Serve with lime wedges for a citrusy finish that will keep you coming back for more!
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Recipe Information
Ingredients
- 4 pieces (4-5 oz each) Salmon fillets
- 2 tablespoons Olive oil
- 2 teaspoons Chipotle chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Flour or corn tortillas
- 2 cups (shredded) Green cabbage
- 1 cup (shredded) Red cabbage
- 1 large (julienned or shredded) Carrot
- 0.25 cup (chopped) Cilantro
- 3 tablespoons Lime juice
- 0.5 cup Greek yogurt
- 2 tablespoons Mayonnaise
- 1 teaspoon Honey
- 1 teaspoon (optional) Hot sauce
- 1 large (sliced) Avocado
- 4 pieces (for garnish) Lime wedges
Instructions
Preheat your grill, grill pan, or skillet to medium-high heat.
In a small bowl, mix together the chipotle chili powder, ground cumin, garlic powder, salt, and black pepper.
Pat the salmon fillets dry with a paper towel, then drizzle each fillet with olive oil (about 1/2 tablespoon per fillet).
Rub the spice mixture evenly over both sides of each salmon fillet.
Cook the salmon for about 3-4 minutes on each side, or until the fish flakes apart easily with a fork. Set aside to rest for 5 minutes, then use a fork to gently flake the salmon into bite-sized pieces.
While the salmon is cooking, prepare the slaw: In a large bowl, combine the shredded green cabbage, red cabbage, carrot, and chopped cilantro.
In a separate small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, and hot sauce (if using). Pour this dressing over the slaw and toss to combine. Set aside.
Warm the tortillas in a dry skillet, grill, or microwave until soft and pliable.
Assemble the tacos: Place a portion of the flaked salmon onto each tortilla, then top with a generous helping of slaw and a few slices of avocado.
Serve with lime wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 30.5 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
