Chipotle salmon tacos with avocado salsa

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 18 G., saturated fats 3 G., proteins 34 G., carbohydrates 54 G., fiber 10 G., cholesterol 66 mg, sodium 385 mg, sugar 8 G.

If you're looking for a more unconventional, delicious taco recipe, try this fish taco. The filling is made with grilled salmon fillet, chipotle peppers, and orange zest, served with a sweet orange, corn, and avocado salsa. Its refreshing flavor perfectly complements the spicy fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless salmon fillets, weighing 150 g each, cut into strips
1.5 tsp ground chipotle pepper
1 tsp ground cumin
2 Navelina oranges, grate the zest from one
1 avocado, diced
2 tbsp red onion, finely diced
0.5 cup chopped fresh cilantro + extra for serving
Half a jalapeño pepper, seeded and finely diced
1 lime (squeeze half of it, cut the other half into wedges)
1 ear of corn, shelled
12 corn tortillas
Vegetable oil, for grilling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salmon, Avocado, lime, salsa sauce, corn, Oranges, tortilla, jalapeno pepper, Orange zest, chipotle pepper, cumin

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. In a bowl, combine the chipotle powder, cumin, orange zest, and 1/2 teaspoon salt. Toss with the salmon and set aside.
Meanwhile, trim the ends of the oranges with a sharp knife. Place the oranges cut-side down and remove the peel and white pith. Hold each orange over a bowl and cut along the membranes to remove the segments, which will fall into the bowl. Squeeze the juice from the membranes into the bowl. Cut the orange segments into small pieces, then return them to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice, and a pinch of salt; mix well.

Lightly oil the grill and add the corn. Grill, turning occasionally, until charred on all sides, 12-15 minutes. After a few minutes, add the salmon and grill until grill marks appear, 2-4 minutes per side, depending on the thickness of the salmon. Grill the tortillas until grill marks appear, 20-30 seconds per side.
Cut the corn kernels off the cob and toss them with the avocado-orange salsa. Divide the tortillas among bowls and top with the salmon, salsa, and cilantro. Serve with lime wedges.

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