Salmon Tacos with Creamy Dill Slaw
Ingredients
- 2 tbsp olive oil, plus more for the baking sheet
- 2 tsp chipotle chile powder
- 2 tsp honey
- 1 garlic clove, grated
- Grated zest and juice of 2 limes, plus wedges for serving
- 1-1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1-1/2 pounds center-cut salmon (in one piece), skin removed
- 1/3 cup plain Greek yogurt
- 1/4 cup fresh dill
- 4 scallions, roughly chopped
- 10 ounces shredded slaw mix (cabbage, carrots, etc)
- 12 fajita-sized flour tortillas, warmed
- Sliced avocado and thinly sliced radishes, for topping
Instructions
- Preheat the oven to 425˚F. Brush a baking sheet with olive oil. Combine the chile powder, honey, garlic, the zest and juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper in a small bowl.
- Place the salmon on the prepared baking sheet and rub both sides with the chile powder mixture.
- Bake the salmon until the thickest part flakes easily with a fork and the flesh is opaque, 10 to 12 minutes.
- Meanwhile, combine the yogurt, dill, scallions, and the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a blender or food processor and process until smooth.
- Toss the slaw mix with the yogurt dressing in a large bowl.
- To build the tacos, flake the salmon into large pieces. Add a couple pieces of salmon and some slaw to each tortilla and top with avocado and radishes. Serve with lime wedges.
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