Fish,  Food,  Fruit,  Spicy,  Vegetables

Chipotle-Rubbed Salmon Tacos with Apple-Cucumber Salsa

August 4, 2011 /

unguard monsieur pussy cat!Happy Thursday! The week is almost over friends…I am particularly looking forward to this weekend because one of best friends is going to be in NYC this weekend and I am going to go and see her :-D!!!! This is my Kait and I….hehe. We are complete goofs and I love it. We are always doing something silly, saying something silly, or making other people do silly things. haha 😉

Kait and I met when we were both attending Penn State University as undergrads. We were both a part of the University Dance Company and that is where our friendship really began. Ever since then I have considered Kait to be one of my best friends (along with Tamara…UDC mafia!). I wear my sunglasses at nightWe have so many crazy stories, which I am sure we will talk about this weekend when we meet in NYC.

We are meeting at Max Brenner in NYC which is in Union Square. I have never been before so I am really excited to try a new place. It looks like this restaurant is pretty famous for their desserts so that will be fun to see! I am sure that I won’t be yanking my camera out to take pictures while I am there (ok…maybe I will…hehe), but I will most certainly talk about it when I get back haha.

This recipe I am sharing with you today was given to me by a co-worker. When she came over and gave me the recipe, I pretty much instantly knew that I was going to love it. I mean really…salmon, avocado, chipotle…what is there not to love?! I hope you all enjoy it as much as I did.

(see my notes in parenthesis, I modified some of the ingredients when I made these tacos from the original recipe)

Ingredients for Salmon: (makes 4 servings)

  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons sugar
  • 1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 8 corn tortillas (I didn’t have any corn tortillas in the house so I used flour, unfortunately…I personally really prefer corn tortillas to flour)
  • Salt
  • 1 avocado, mashed
  • 1 cup finely shredded cabbage (used lettuce instead of cabbage, I think red cabbage would work nicely here)

Apple-Cucumber Salsa:

  • 1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
  • 1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1/2 small red bell pepper, cut into 1/4-inch dice
  • 1 1/2 tablespoons white wine vinegar (I used red-wine vinegar, I prefer it to white wine vinegar because it doesn’t seem as acidic to me)
  • 1 1/2 teaspoons sugar
  • Salt

(In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt and serve.)

Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

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

So good! So so SO good!!! You wouldn’t think that the apple-cucumber salad would really go together, but let me tell you something. It was absolutely divine! This is definitely a make again for me.

There were a few adjustments that I made because of the lack of ingredients that I had, which I put in the ( ) for you guys to see. I think that red cabbage would be a great substitute for the regular cabbage. Would add some nice color as well. Personally, I am always more partial to red wine vinegar than white wine vinegar. I find it to have less of a “bite”, as I like to call it. I didn’t have any corn tortillas, which was a complete bummer. I will always, always, alllways go for corn tortillas over flour. They have more of an authentic taste to me, plus I am SUCH a texture person and I enjoy their texture over flour.

Anyways, I hope you all have a fabulous Thursday!!

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