Description
These Chipotle Lime Salmon Tacos are a vibrant and flavorful dish featuring tender salmon cubes marinated with smoky chipotle and zesty lime. They are paired perfectly with a fresh and colorful avocado peach salsa, topped with a creamy spicy cilantro yogurt sauce, and served on soft corn tortillas. Finished with shredded red cabbage and garnished with sliced jalapeños and fresh cilantro, these tacos deliver a delicious blend of smoky, tangy, and sweet flavors that are perfect for a fresh summer meal.
Ingredients
Scale
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 substitute coconut sugar)
- ¾ teaspoon chipotle chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
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 (made with yogurt, fresh cilantro, lime juice, and chili or hot sauce)
For Serving
- 8 soft corn tortillas
- Extra thinly sliced jalapeños
- Extra fresh cilantro
- Shredded red cabbage
Instructions
- Prepare the Salmon Marinade: In a mixing bowl, combine the avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt, and freshly ground black pepper. Stir well to create a marinade.
- Marinate the Salmon: Add the cubed salmon pieces to the marinade and toss gently to coat all pieces evenly. Let it marinate for at least 15-20 minutes to absorb the flavors.
- Make the Avocado Peach Salsa: In a separate bowl, combine diced peach, avocado, corn kernels, red onion, diced jalapeño, cilantro, and lime juice. Season with salt and pepper to taste, and stir gently to mix, ensuring the avocado remains intact and fresh.
- Cook the Salmon: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated salmon cubes and cook for 2-3 minutes on each side until cooked through and slightly charred but still moist inside. Avoid overcrowding to ensure even cooking.
- Warm Tortillas: Warm the corn tortillas either on a dry skillet over medium heat for about 30 seconds per side or wrapped in foil in a preheated oven until soft and pliable.
- Assemble the Tacos: Place a few salmon cubes onto each warm tortilla. Top with a generous spoonful of the avocado peach salsa. Drizzle with spicy cilantro yogurt sauce. Add shredded red cabbage for crunch and garnish with thinly sliced jalapeños and extra fresh cilantro leaves.
- Serve: Serve immediately while warm, with additional lime wedges on the side if desired for extra tanginess.
Notes
- To make the spicy cilantro yogurt sauce, blend plain yogurt with fresh cilantro, lime juice, garlic, and a dash of hot sauce or chili powder to taste.
- Ensure the salmon is fresh and skinless for best texture and flavor.
- Adjust the level of chipotle chili powder and jalapeños according to your preferred heat level.
- You can substitute corn tortillas with flour tortillas if preferred, but corn adds an authentic flavor and texture.
- For a gluten-free version, verify that the tortillas and seasonings contain no gluten.
- If peaches are out of season, mango or pineapple can be a delicious substitute in the salsa.
Keywords: chipotle lime salmon tacos, avocado peach salsa, cilantro yogurt sauce, salmon tacos recipe, fresh summer tacos, grilled salmon, Mexican seafood tacos