Tacos with red fish

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 675, total fat 45 G., saturated fats 8 G., proteins 34 G., carbohydrates 40 G., fiber 15 G., cholesterol 73 mg, sodium 986 mg, sugar 4 G.

Oven-baked salmon makes a fun way to serve it as Mexican tacos. Before baking, sprinkle the fish with ground chipotle pepper. This smoked jalapeño, in addition to its piquant flavor, imparts a pleasant grilled aroma to the fish. Serve the finished fillet on small corn tortillas with cabbage marinated for an hour and a spicy mashed potato made with avocado, lime juice, and Sriracha sauce. This presentation looks impressive and tastes very juicy and rich.

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:

0.8 kg fresh salmon fillet, center cut, skin removed
300 g white cabbage, peeled and finely shredded
Half a seedless cucumber, with skin on, cut in half lengthwise and thinly sliced
1/4 cup white wine vinegar
3 tbsp chopped dill
Olive oil for greasing the pan
2 tsp chili powder with the addition of dried chipotle chili
1 teaspoon grated lime zest
3 tablespoons freshly squeezed lime juice, divided
12 corn tortillas (15 cm diameter)
4 ripe Hass avocados, peeled and pitted
3/4 tsp. sriracha sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tortilla, salmon, white cabbage, cucumbers, chili seasoning, Sriracha sauce, Avocado, dill

Cooking the dish according to the recipe:

At least an hour before you plan to serve the tacos, combine the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Cover and refrigerate to marinate.
When ready to serve, preheat the oven to 425°F (220°C). Grease a baking dish with olive oil and place the fish in it. In a small bowl, combine the chipotle powder, lime zest, and 1.5 teaspoons of salt. Brush the salmon with 1 tablespoon of lime juice and sprinkle with the chipotle mixture. Bake until cooked through, 12-15 minutes, depending on the thickness of the fish.

Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Using a fork, mash the avocado with the remaining 2 tablespoons of lime juice, Sriracha sauce, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
To serve, place 2 warm tortillas on each of 6 plates. Spoon avocado mixture onto one side of each tortilla, then top with a few large chunks of salmon and, finally, some coleslaw. Fold the tortillas in half over the filling (it will spill out!) and serve warm.

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