I don’t think I could ever in a million years get tired of tacos. I LOVE THEM! That’s why I knew I had to try Ina Garten’s Roasted Salmon Tacos.
I watched Ina make these salmon tacos on her newest television series called: “Cook Like a Pro: Weeknight Dinners“. I would probably never see her shows anymore because I rarely watch live television. All I have to say is: THANK GOD FOR DVR! Amen. I am so glad I didn’t miss this recipe.
I made these salmon tacos in the peak of salmon season, with fresh caught Sockeye Salmon from The Fresh Market. The salmon is flown in fresh from Alaska.
I’ll be honest, it was hard not to throw this piece of fish on a cedar plank and smoke his ass like we normally would do, but THIS piece of fish was for tacos and that made it all ok!
Being able to get fresh fish was amazing, so you can imagine my horror when I thought I had ruined it!
Yeah… here’s what happened…
I’m always trying to save a few bucks, so when I saw the price of chipotle chili powder, I freaked out a little. I happened to notice that whole dried chipotle chilies cost half as much as the ground chili powder. I have an old coffee grinder at home I have converted into a spice grinder for grinding peppercorns and other spices, so I decided that I would grind up the chipotle chilies myself. By doing this I saved a whopping $3.00 at the cash register that day.
I got home and took a couple of the chipotle chilies out of the bag and threw them into my trustworthy
coffee spice grinder. Sure enough, the chipotles ground up beautifully and within a matter of seconds I had the purest chipotle chili powder money could buy, but $3.00 cheaper!
The excitement about the money savings did not last long. I was in trouble!! I took the fish out of the oven and gave it a taste. That’s when I discovered my home ground chipotle chili powder was hotter than 40 HELLS!!
I did not take into consideration that my fillet was smaller than what the original recipe called for. I had put way too much chipotle powder on that beautiful salmon fillet!
Fortunately, I was able to scrape some of the chipotle powder off with the side of a fork and the creamy avocado and tangy slaw stood up to the heat of the chipotle seasoning and offset it.
Ina’s original recipe said to add the Sriracha directly to the smashed avocado, but I was afraid to add too much more heat to the tacos. I decided to hold back and add a few drops when serving. Holding back on the Sriracha allowed us to add the amount we preferred. I added a lot more Sriracha than I thought I would have. Don’t think it isn’t needed, because it is. The Sriracha wasn’t about added heat. It actually rounded out all the flavors even more!
Fresh and simple, the tangy dill slaw with cucumbers adds a nice toothy crunch offset by smooth avocados the perfect match to the heat to Ina’s salmon tacos. Transform “Taco Tuesday” into a gourmet weeknight meal. It’s really easy!
To serve: Warm the tortillas over a gas burner on the stove top, or per package instructions. Lay 2 warm tortillas onto each serving plate. Dollop with avocado and some large chunks of the roasted salmon.
Top with some slaw and serve with sriracha!
These salmon tacos are messy, but oh so delicious!
You’ve got to try this recipe!
Ina’s Salmon Tacos
- ¾ pound green cabbage cored and finely shredded
- ½ seedless cucumber unpeeled, halved lengthwise, seeds removed and very thinly sliced
- ¼ cup white wine vinegar
- 3 tablespoons fresh dill minced
- Kosher salt and freshly cracked black pepper to taste
- extra virgin olive oil for greasing the pan
- 1 ½ to 2 pounds center-cut fresh salmon fillet
- 1 to 2 teaspoons chipotle chili powder
- 1 teaspoon grated lime zest
- Kosher salt and freshly cracked black pepper
- 3 tablespoons freshly squeezed lime juice divided
- 8-12 6-inch flour or corn tortillas
- 3 ripe Hass avocados seeded and peeled
- Sriracha for serving (optional)
- One hour before serving, marinate the slaw: add the cabbage, cucumber, vinegar, dill, together in a large bowl. Season with salt and pepper, to taste; toss with tongs. Cover and refrigerate, until ready to serve.
- After slaw has marinated, preheat the oven to 425 degrees F.Brush a baking dish with olive oil; place the salmon skin side down into the prepared dish.
- In a small bowl, mix the chili powder, lime zest; season with salt, to taste. Brush the salmon with 1 tablespoon of the lime juice, sprinkle with the chipotle seasoning.
- Place the prepared salmon into the preheated oven; roast for 12 to 15 minutes, or until the salmon is just cooked through.
- Add the avocados and remaining 2 tablespoons of lime juice to a small bowl; season with salt and pepper to taste. Mash to desired consistency.
- Warm the tortillas over a gas burner on the stove top, or per package instructions. Lay 2 warm tortillas onto each serving plate. Dollop with avocado and some large chunks of the roasted salmon. Top with some slaw and serve with sriracha!
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