Chipotle-Rubbed Grilled Salmon Tacos

Ingredients

• 2 Tbsp mayonnaise
• 1 tsp freshly squeezed lime juice
• 2 tsp chili powder
• 2 tsp finely grated orange zest
• 2 tsp granulated sugar
• 1 lb. salmon filet, skins removed and cut in half
• 1 Tbsp, plus 1 tsp extra-virgin olive oil
• 8 tortillas
• 1 avocado, peeled, pitted, and mashed
• Apple Cucumber Salsa (recipe below)
• 1 cup finely shredded red cabbage

Apple Cucumber Salsa

• 1 granny smith apple, peeled, cored, and roughly diced
• 1 cucumber, peeled, seeded, and roughly diced
• ½ small red onion, roughly diced
• ½ small red bell pepper, roughly diced
• 1 ½ Tbsp white wine vinegar
• 1 ½ tsp granulated sugar
• ¼ tsp salt

Instructions

• In a small bowl, whisk together the mayonnaise and lime juice. Refrigerate until ready to use.
• In a separate small bowl, mix together the orange zest, sugar, and the chili powder.
• Rub each piece of salmon with about a teaspoon of olive oil followed by the chili powder mixture and let it stand at room temperature for about 10 minutes or so.
• Before grilling the salmon, place your tortillas in foil and bake for 8 minutes until they’re warmed through.
• Place your salmon in a grill pan over high heat and let cook on each side for about 3 minutes per side, until they’re deliciously browned. With a pair of tongs or your spatula, gently break the salmon into smaller pieces.
• To build tacos, spread a layer of mashed avocado on a tortilla and top it with the chipotle-rubbed salmon, apple cucumber salsa, a small handful of cabbage, and a drizzle of the lime mayonnaise.

Apple Cucumber Salsa

• In a bowl, toss apple, cucumber, onion, and red pepper. Stir in vinegar and sugar and season with salt.

Notes

• Recipe lightly adapted from Food & Wine.