salmon tacos

Chipotle-Rubbed Salmon Tacos

Makes 8 tacos.  I pulled this from a Food and Wine magazine web site and savored the combination of spicy, sweet, soft, and crunchy. 

            2 Tbs. mayonnaise

            1 tsp. fresh lime juice

            2 tsp. chipotle chile powder

            2 tsp. finely grated orange zest

            2 tsp. sugar

            1 lb. skinless salmon fillet, cut into 4 pieces

            4 tsp. olive oil

            8 corn tortillas

            salt

            1 ripe avocado, mashed

            a sweet salsa, we like the pineapple one from Trader Joe’s

            1 c. finely shredded cabbage

In a small bowl, whisk mayonnaise with lime juice.  In another small bowl, combine chipotle powder with the orange zest and sugar.  Rub each piece of salmon with 1 tsp. olive oil and then with the chipotle-orange zest mixture.  Let stand for 5 minutes.

Heat a grill pan on high.  Season salmon with salt and grill until nicely browned and just cooked through, about 3 minutes per side.

Heat tortillas. Gently break each piece of salmon in half.  Spread mashed avocado on the warm tortillas and top with the salmon, some salsa, and the cabbage.  Drizzle each taco with the lime mayonnaise and serve right away.