Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
586 kcal
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Cuisine
South American, American
Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa & Cilantro Yogurt Sauce
Description
This recipe begins by seasoning cubed salmon with lime zest and juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt, and freshly ground black pepper, then tossing with avocado oil to coat evenly. The salmon is baked at 400°F on a parchment-lined sheet for 15-20 minutes until cooked through yet still moist. Meanwhile, an avocado peach salsa is prepared by combining diced peach, avocado, corn kernels, red onion, jalapeño, cilantro, lime juice, salt, and pepper for a fresh, sweet, and slightly spicy topping.
Soft corn tortillas can be charred lightly before assembling. Each taco is layered with baked salmon cubes, shredded red cabbage for crunch, a generous spoonful of the avocado peach salsa, thinly sliced jalapeños for extra heat, and drizzled with cilantro yogurt sauce, which provides a creamy cooling counterpoint. Extra cilantro can be added as garnish. These tacos serve well for a casual meal with a balance of smoky, sweet, tangy, and spicy flavors.
For grilling the salmon instead of baking, methods like foil packs or kabobs are suggested. The recipe provides guidance for storage and customization, supporting flexible preparation and freshness.
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
- black pepper freshly ground
- For the avocado peach salsa:
- 1 peach medium ripe but still slightly firm, diced
- 1 avocado ripe but still slightly firm large, diced
- 1 corn kernels cut off (about ¾ cup
- 2 tablespoons red onion finely diced
- ½ jalapeño seeded and diced (reserve other half for slicing and garnishing
- 1 tablespoon cilantro finely diced
- ½ lime small, juiced
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- For the sauce:
- yogurt spicy, with cilantro, sauce
- For serving:
- 8 corn tortilla soft
- jalapeño extra thinly sliced
- cilantro extra
- red cabbage shredded
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
- For grilled salmon tacos, use foil pack methods or salmon kabobs for consistent grilling.
- Store leftovers properly and refer to the full recipe post for detailed tips on storage and customization options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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