I was craving tacos and salmon and Ina Garten has a recipe the combines both and sounded great for an easy Friday night dinner. I made a few small changes to the recipe, including reducing the quantities and pan-searing the salmon as I didn't want to bother with turning on the oven for a couple of pieces of fish.
Roasted Salmon Tacos
Slightly Adapted from Cooking For Jeffrey by Ina Garten & FoodNetwork.com
Ingredients for the slaw:
3/4 lb green cabbage, cored and finely shredded
1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed & very thinly sliced
1/4 cup good white wine vinegar
3 Tbsp minced fresh dill
kosher salt and freshly ground black pepper
Ingredients for the salmon
olive oil, for greasing the pan
1 3/4 lbs center-cut fresh salmon fillet, skin removed
2 tsp chipotle chile powder (I used a chipotle-garlic spice blend)
1 tsp grated lime zest
kosher salt and freshly ground black pepper
3 Tbsp freshly squeezed lime juice, divided
12 (6-inch) corn tortillas
4 ripe Hass avocados, seeded and peeled
3/4 tsp Sriracha
At least an hour before you plan to serve the tacos, toss the
cabbage, cucumber, vinegar, dill, 1 tsp salt, and 1/2 tsp black pepper
together in a large bowl. Cover and refrigerate, allowing the cabbage to
When ready to serve, preheat the oven to 425°F.
Brush a baking dish with olive oil and place the salmon in it. Mix the
chile powder, lime zest, and 1 1/2 tsp salt in a small bowl. Brush the
salmon with 1 Tbsp of the lime juice and sprinkle with the chipotle
seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through. (Note: I followed Ina's steps for seasoning the fish but pan fried mine in a bit of mac nut oil in a hot pan--searing the salmon on all sides and cooking it until just cooked through.)
Wrap the tortillas in 2 foil packets and place them in the oven with
the salmon. (I toasted mine over my gas grill) Roughly mash the avocados with the remaining 2 Tbsp of lime
juice, the Sriracha, 1 tsp salt, and 1/4 tsp black pepper.
To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of
the avocado mixture on one side of each tortilla, then some large chunks
of salmon, and finally, some of the slaw. Fold the tortillas in half
over the filling (they will be messy!) and serve warm.
Notes/Results: I was intrigued by Ina's combination of the different components but it all worked together amazingly well for some really good salmon tacos. I liked the slaw as I am a big dill fan (you could sub in cilantro or another herb if you aren't) and the touch of sriracha in the guacamole--it wasn't too spicy but there was a nice warmth in the back of my throat. They are pretty messy, so have forks and napkins handy--but they are worth a little mess. I think this is one of the healthier Ina recipes I have cooked/come across, so not only are these tacos the way to her husband Jeffrey's heart (our IHCC theme for the week), I think more recipes and dinners like this would be good for Jeffrey's heart health too! ;-) It all goes together quickly once you have your slaw chilled and tastes great and so I would happily make this recipe again.
Linking up at I Heart Cooking Clubs where we are cooking The Way to Jeffrey's Heart this week--Ina's recipes that her husband Jeffery loves--which I think pretty much means any Ina recipe! You can see what everyone made by checking out the picture links on the post.
Since this recipe features slaw--a salad, and tacos are sandwich-like, I am linking to Souper Sundays here at Kahakai Kitchen. Every Sunday, I round up delicious soups, salads & sandwiches that are linked up on that week's post. You can see the details of how to join in on this week's post.
Happy Aloha Friday!
Kahakai is a Hawaiian word for Beach. Living in beautiful Hawaii, I like to spend time at the beach and in the kitchen. This blog is about cooking, eating and living (mostly healthy) in Paradise.
Friday, November 17, 2017
Ina's Roasted (Or Pan-Seared) Salmon Tacos with Cabbage-Cucumber Slaw & Mashed Avocado
Posted by Deb in Hawaii at 6:50 PM
Labels: avocado, fish, fish tacos, herbs, I Heart Cooking Clubs, Ina Garten, salads, salmon, spices, tacos, vegetables
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OH my, those look soooooo good! I am a big fan of salmon, I had good intentions to participate this time but man, where does the time go. I need to get organized. Great meal, Deb, I will be bringing soup to your Souoer Sunday tomorrow!ReplyDelete
I'm chuckling because this IS one of the healthier recipes in Ina's books and Jeffrey does need some heart-healthy food! Saying that, this recipe really stood out to me in the book because it doesn't seem like something she would make but it looks incredible. I love all the different components and think it's a fun recipe that I'm looking forward to trying one day. I even like that they're messy. Messy food has a way of tasting better!ReplyDelete
I love salmon and tacos. This looks like a great meal. Another one to book mark.ReplyDelete