Ina’s Roasted Salmon Tacos | Food Network

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Dill slaw and mashed avocado adds crunch and heat to Ina’s Roasted Salmon Tacos 🌮🌮

Get the recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-tacos-3742574

Roasted Salmon Tacos
Recipe courtesy of Ina Garten
Total: 1 hr 10 min
Active: 25 min
Yield: 6 servings
Level: Easy

Ingredients

For the slaw
3/4 pound green cabbage, cored and finely shredded
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
1/4 cup good white wine vinegar
3 tablespoons minced fresh dill
Kosher salt and freshly ground black pepper

For the salmon
Olive oil, for greasing the pan
1 3/4 pounds center-cut fresh salmon fillet, skin removed
2 teaspoons chipotle chile powder
1 teaspoon grated lime zest
Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed lime juice, divided
12 (6-inch) corn tortillas
4 ripe Hass avocados, seeded and peeled
3/4 teaspoon Sriracha

Directions

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.

“Cooking for Jeffrey” by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.

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16 COMMENTS

  1. I need to not watch Ina cooking the night before payday. All I have in the house right now is ramen and I'd really rather be eating what she's making. 🙁

  2. Man, I love salt but let's be honest, salmon rub had lots of salt, mashed avocados had salt and slaw had salt, to make matters worse, she even added more salt right at the end! Unnecessary!

  3. I grew up in a major US city that's famous for having the best Mexican food outside of Mexico. I love Mexican food and can guarantee that no self-respecting Mexican would eat that mess.

  4. It is guacamole because guacamole is as simple as adding lime and salt and pepper to mashed avocado. Also, Ina, guac isn’t supposed to have hot sauce. And don’t overload your tacos or else everything falls apart. Other than that it looks delicious. I love fish tacos with slaw.

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