I’ve been craving fresh and simple lately, and these tacos are just that. They come from Ina Garten’s latest book Cooking for Jeffrey, and I made just a few small changes to streamline the recipe even further. There’s a wonderfully easy chipotle roasted salmon, a tangy cucumber and cabbage slaw, and avocado for a creamy balance. Ina calls for mashing the avocado with lime and sriracha, but I preferred slicing avocado and squeezing on some fresh lime and sriracha separately. One less bowl, and my youngest isn’t quite able to handle sriracha yet anyways. This is fairly typical weeknight fare for us, and I thought you all might appreciate the simplicity as well.
Chipotle Roasted Salmon Tacos
- Yield: 6 servings
Ingredients
Cucumber and Cabbage Slaw
- 3/4 pound green cabbage, cored and thinly sliced
- 1/2 seedless cucumber, halved lengthwise and thinly sliced
- 3 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 3 tablespoons minced fresh dill
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Chipotle Salmon
- 1 3/4 pounds salmon, bones removed
- 1 tablespoon lime juice
- 2 teaspoons chipotle chili powder
- 1 teaspoon lime zest
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
[For Serving]
- 12 (6-inch) corn tortillas
- avocado
- lime wedges
- sriracha
Instructions
- In a large bowl, toss together the cabbage, cucumber, vinegar, olive oil, dill, salt, and pepper. Cover and refrigerate for at least an hour, allowing the flavors to meld.
- Preheat oven to 425. Lightly oil a baking dish and place salmon skin-side down in the dish. Brush salmon with lime juice. Season the salmon with the chipotle powder, lime zest, salt, and pepper, lightly pressing in the seasonings so that they adhere. Roast for 12-15 minutes, depending on the thickness of the fish. Salmon is done when the fish is just flaky.
- Warm the tortillas over an open gas flame on the stove or on a grill. To serve, arrange a portion of the salmon in the middle of each tortilla and top with the slaw and sliced avocado. Give an extra squeeze of lime and a drizzle of sriracha, if desired.
Notes
Lighlty adapted from Barefoot Contessa’s Cooking for Jeffrey
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Mary Ann | The Beach House Kitchen says
I don’t think I’ve ever tried an Ina recipe that I don’t love Emily. She’s quite the genius in the kitchen. And that Jeffrey is quite a lucky man, isn’t he? I love these tacos and love how you’ve made them even simpler. Perfect for summer nights at the beach with a glass of wine. Can’t wait to give these a try. Have a great week!
Emily says
Agree, Ina’s recipes never seem to fail! And yes, Jeffrey is a lucky husband, but I also think yours is too. 🙂 Love the suggestion of a summer night at the beach. Ahhh… will be hear before we know it! Thanks always, Mary Ann. xo
Aysegul Sanford says
What a simple recipe. And one that is perfect for a Tuesday night. The thing that blows my mind about Ina Garten is that she can keep her recipe so simple and do-able. I haven’t gotten the book yet, but I think I should get it soon because I know it will be a good inspiration source.
As always, your photographs make me drool.
Hope you and the rest of the family are well. Sending you much love and hugs my friend.
Emily says
Ina does seem to keep things so manageable and at the same time remarkably delicious. Her books inspire me over and over again. Thanks always for stopping by, for being a friend, and encouraging me along the way. Hope you’ve managed to unpack all of those boxes and are enjoying a new spring season in New England!