Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce

Name: Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: For the salmon:; 1 pound salmon, cut into 1 inch cubes and skin removed; 1 tablespoon avocado oil; 1 teaspoon lime zest; ½ lime, juiced; 1 ½ tablespoons brown sugar (or sub coconut sugar); ¾ teaspoon chipotle chili powder; ¾ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon salt; freshly ground black pepper; For the avocado peach salsa:; 1 medium ripe but still slightly firm peach, diced; 1 ripe but still slightly firm large avocado, diced; 1 large ear corn, kernels cut off (about ¾ cup corn); 2 tablespoons finely diced red onion; ½ jalapeño, seeded and diced (reserve other half for slicing and garnishing); 1 tablespoon finely diced cilantro; ½ small lime, juiced; Salt & freshly ground black pepper, to taste; For the sauce:; Spicy cilantro yogurt sauce; For serving:; 8 Soft corn tortillas; Extra thinly sliced jalapenos; extra cilantro; shredded red cabbage

User Reviews

5.0

42 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
4 servings
Calories
586 kcal
Course
Lunch, Dinner
Cuisine
South American, American

Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce

Stella Guerrero

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Incredible chipotle salmon tacos with fresh corn avocado peach salsa and a creamy, spicy cilantro yogurt sauce. These baked chipotle lime salmon tacos are packed with flavor and protein for the perfect dinner to make all summer long! Truly the BEST salmon tacos you'll ever make.

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Ingredients

Servings

For the salmon:
1 pound salmon, cut into 1 inch cubes and skin removed
1 tablespoon avocado oil
1 teaspoon lime zest
½ lime, juiced
1 ½ tablespoons brown sugar (or sub coconut sugar)
¾ teaspoon chipotle chili powder
¾ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
freshly ground black pepper
For the avocado peach salsa:
1 medium ripe but still slightly firm peach, diced
1 ripe but still slightly firm large avocado, diced
1 large ear corn, kernels cut off (about ¾ cup corn)
2 tablespoons finely diced red onion
½ jalapeño, seeded and diced (reserve other half for slicing and garnishing)
1 tablespoon finely diced cilantro
½ small lime, juiced
Salt & freshly ground black pepper, to taste
For the sauce:
Spicy cilantro yogurt sauce
For serving:
8 Soft corn tortillas
Extra thinly sliced jalapenos
extra cilantro
shredded red cabbage

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Instructions

Make your cilantro yogurt sauce. Set aside in the fridge until you are done and ready to put it on your tacos.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, add cubed salmon, avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt and pepper; toss well to combine the salmon in the seasonings. Add the salmon cubes to the baking sheet and spread out evenly. Bake for 15-20 minutes.
Make the avocado peach salsa: Place all ingredients in a medium bowl and mix to combine. Cover and place in the fridge until ready to use.
Char your tortillas if you’d like, then top each with salmon cubes, cabbage, peach avocado corn salsa mixture, extra thinly sliced jalapeños and a drizzle of cilantro yogurt sauce on top plus extra cilantro. Enjoy! Serves 4; 2 salmon tacos each.

Notes

To grill your salmon: learn how to grill perfect salmon every time using the tips & tricks in this post! I recommend using the foil pack method for the salmon bites in these tacos or grilling salmon kabobs.
See the full post for storing tips and easy, delicious ways to customize your tacos!

Nutrition Information

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Serving 2tacos (with sauce & salsa) Calories 586cal (29%) Carbohydrates 56.5g (19%) Protein 32.5g (65%) Fat 26.2g (40%) Saturated Fat 4.1g (21%) Fiber 4.7g (19%) Sugar 9.8g (20%)