CHILI LIME SALMON TACOS

This is one of the best taco flavor combinations I’ve made… the chipotle chili and lime flavors go so well with the salmon and tangy slaw, and the homemade sauce just brings the perfect bite.

Here is how I made it:

1 Start by seasoning your salmon. Dab it down with a paper towel, drizzle with 1 tsp avocado or olive oil. Season with a pinch of salt, pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp chipotle powder, & about 1/2 tbsp chili lime seasoning. Rub it in well. Pop it in the oven or air fryer at 400F for 11-12 mins. Remove and flake with a fork.

2 To make the slaw, finely shred 2 cups green cabbage and 1/2 cup purple cabbage. Add to a bowl with 1 diced jalapeño pepper (deseed if you want it less spicy), and a handful of chopped fresh cilantro. Carrots would be great here, too.

3 Dress the slaw with an easy, delicious sauce. In a mason jar add 3 tbsp mayo, 4 tablespoons thick greek yogurt, the juice of 1 large lime, salt, pepper, 1/2 tbsp chili lime seasoning & 1/2 tsp chipotle powder. Shake it up, taste, then pour half of the sauce over the slaw. Reserve half of the sauce to top the tacos when they’re done.

4 Make the expedited pickled red onions by thinly slicing 1/2 red onion and adding it to a bowl. Cover with the juice of 1 lime, a couple generous pinches of salt, and mix well. Set aside while you work the rest.

5 Make a simple guac by mashing together 2 large avocados, 1 finely minced garlic clove, the juice of half a lime, a generous pinch of salt, pepper, and 1/4 tsp cumin. Mix well, taste, and adjust.

6 Finally, char your favorite tortillas. I used lowcarb tortillas here that I just charred over the stovetop, you can use whatever you like.

7 Then assemble your tacos up. I used the charred lowcarb tortilla as the base, topped with a tablespoon or so of guac, a tablespoon or so of salmon, 1-2 oz of the salmon that I flaked, a few pickled onions, avocado slices, and top with some of the reserved slaw dressing.

ENJOY!

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