Salmon Tacos with Chipotle Aioli
Baked salmon nestled in flour tortillas, topped with pickled cabbage and 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.
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