Ingredients
- For the slaw
- 3/4 pound green cabbage, cored and finely shredded
- 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
- 1/4 cup good white wine vinegar
- 3 tablespoons minced fresh dill
- Kosher salt and freshly ground black pepper
- For the salmon
- Olive oil, for greasing the pan
- 1 3/4 pounds center-cut fresh salmon fillet, skin removed
- 2 teaspoons chipotle chile powder
- 1 teaspoon grated lime zest
- Kosher salt and freshly ground black pepper
- 3 tablespoons freshly squeezed lime juice, divided
- 12 (6-inch) corn tortillas
- 4 ripe Hass avocados, seeded and peeled
- 3/4 teaspoon Sriracha
Directions
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At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
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When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
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Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
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To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.