Salmon Tacos with Chipotle Aioli
Salmon Tacos with Chipotle Aioli are one of our favorite summer dinners. I start this dinner by baking some fresh salmon. While the salmon bakes, I make pickled cabbage and a chipotle aioli. Finally, I fill flour tortillas with the salmon, the cabbage, and the aioli. We like this dish for several reasons. First of all, I like that I can make this entire dish in just about twenty minutes. And, served with a salad, this becomes a complete meal. Secondly, I like that this dish can be made ahead of time. I like to make all the components early in the day, and then reheat the salmon right before serving. And, finally, we all love the tasty salmon, the sweet and sour cabbage, and the creamy aioli.
The Equipment I Used
- A Sheet Pan- I like to bake my salmon on a sheet pan lined with parchment paper. I like the Nordic Ware brand pans.
- A Cast Iron Skillet- I use this to heat up the flour tortillas.
The Ingredients Needed for Salmon Tacos with Chipotle Aioli
- Salmon- I like to buy the Faroe Island Salmon fillets.
- Tortillas- I use the Mission brand flour tortillas.
- Chipotles in Adobo Sauce- You can find these in cans with the Hispanic foods. Once opened, I store the contents in a freezer bag in my freezer.
- Mayonnaise- I always use Hellmann’s mayonnaise.
- Rice Wine Vinegar- You can find this either with the vinegars or the Asian foods.
How I Made my Tacos
- First, I baked my salmon. You could also cook the salmon in a pan on the stove. But I like to put the salmon in the oven and let it cook in there. That way, I can concentrate on making the rest of this taco meal.
- While the salmon baked, I made the pickled cabbage and chipotle aioli.
- Finally, I stuffed everything in the tortillas and served them up.
If you like salmon, you need to try these hearty and delicious Salmon Tacos with Chipotle Aioli.
Salmon Tacos with Chipotle Aioli
Ingredients
For the Salmon Tacos:
- 1 pound salmon fillets, skin removed, cut in one-inch strips
- 2 tbsp. extra virgin olive oil
- ¼ tsp. each kosher salt and black pepper
- ½ tsp. each paprika, oregano, garlic powder
- 8 small flour tortillas
- 1 lime, cut into wedges
- ¼ cup cilantro leaves
For the Pickled Red Cabbage:
- 2 cups thinly, sliced red cabbage
- ½ cup rice wine vinegar
- 4 tsp. sugar
For the Chipotle Aioli:
- 2 tsp. chipotle peppers in adobo sauce, minced
- ½ cup mayonnaise
Instructions
- Begin by making the salmon: Preheat the oven to 450°F. Place the salmon in the bowl and toss it with the olive oil and spices. Bake it for eight minutes or until it reaches an internal temperature of 125° F.
- While the salmon cooks, make the Pickled Red Cabbage: Simply mix all the ingredients together in a bowl.
- Also, make the Chipotle Aioli: Simply mix all the ingredients together.
- Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
- Fill each tortilla with some salmon, some aioli, and some pickled red cabbage. Serve with lime wedges and cilantro leaves.
