Chipotle Salmon Tacos with Cilantro Lime Sauce

It’s ANOTHER grilling recipe! This can also easily be done in the oven. I served this with a simple cilantro lime rice and black beans with bacon, perfect summer meal at the picnic table.

Ingredients:

Salmon:

  • 1 salmon fillet
  • 1 chipotle chili (or to taste)
  • 2 tsp. adobo sauce (from can of chilies)
  • 1 cloves garlic, grated
  • juice of 1 lime, and the zest
  • 1 tsp. ground cumin
  • salt and pepper
  • 2 Tbsp. olive oil

Avocado Salsa:

  • 1/2 cucumber, chopped
  • 3 roma tomatoes, chopped
  • 2 avocados, chopped
  • 1/2 red onion, chopped
  • 2 Tbsp. cilantro, chopped
  • juice of 1/2 a lime
  • salt to taste
  • 1 tsp. cayenne

Cilantro Lime Sauce:

  • 5-6 Tbsp. cilantro
  • juice of 1/2 a lime
  • 3 cloves garlic
  • 1 C. sour cream
  • salt and pepper to taste

Additional:

  • flour tortillas
  • butter

Make the sauce by adding all ingredients to a food processor and pulse until smooth, refrigerate until ready to use.

Prepare your salmon. Add all ingredients (except the salmon of course) to a food processor and pulse until you get a spreadable paste. Season salmon with salt and pepper and spread paste all over the top, if you don’t use it all that is fine. place in refrigerator while you prepare the salsa.

Add all ingredients for the salsa into a large bowl and mix well to combine, adjust seasoning as desired.

Preheat grill over medium heat. Place salmon, skin side down on a piece of tin foil (this will make the skin just peel off at the end). Cook salmon until it easily flakes with a fork, about 15 minutes (depending on thickness of fillet).

While salmon is cooking, heat a saucepan over medium high heat and add a Tbsp. of butter. Place tortilla in hot pan and fry for about a minute and flip, fry another minute. Cover with foil while you do the rest of them, adding butter about every two tortillas. This step is optional, but it tastes amazing!

Assemble your taco by adding salmon to the tortilla, top with salsa and cilantro lime sauce.

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