I made these recently and was delighted. They’re delicious – substantial yet light, and the bright freshness of the apple-cucumber salsa strikes a perfect balance with the smoky chipotle on the fish. They’re pretty quick and easy, too, especially if you make the salsa ahead of time.
1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1 1/2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
1 Hass avocado, mashed
1 cup finely shredded cabbage
First, make the apple-cucumber salsa. In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt.
Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.
Nutritional Information for two tacos: 490 Calories, 32g Carbohydrates, 28g Fat, 30g Protein
PS: I kind of chose this recipe to try out my new knives… and all that chopping and dicing was bliss!