Categories: melts, sandwiches

Ingredients

• 8 to 10 oz. cooked salmon, whole filet if possible
• 1 tsp. vegetable oil
• 1/2 tsp. ground chipotle pepper
• kosher salt
• 1/2 cup sour cream
• 1 tsp. chopped fresh dill or dill seeds
• juice from 1/2 lime
• 1 cup chopped fresh spinach
• 8 (6-inch) flour tortillas, heated
• 1/2 cup sliced red onion
• 4 oz. cotija cheese, crumbled
• 1/4 cup loosely packed fresh cilantro

Directions

1. Heat oven to 350 degrees. Rub salmon with oil; sprinkle with the chipotle pepper and pinch of salt. Wrap loosely in foil; place on a baking sheet.
2. Bake just to heat the salmon through and infuse it with the chipotle flavor, 5 minutes. When done, flake the salmon with a fork.
3. Meanwhile, for the sauce, stir together the sour cream, chopped dill or dill seeds, lime juice and a pinch of salt.
4. Divide spinach and salmon among the tortillas (about an ounce of salmon per taco). Top with the lime dill sauce, red onions, cotija cheese and fresh cilantro.

5. makes 8 tacos

Email to a friend | Print this recipe | Back