Southwestern Salmon Tacos
Serves 2
Adapted from The Kitchn 1 teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon salt
¼ teaspoon pepper
1 pound salmon fillet
Juice from 1 lime
1 avocado
½ -1 bunch cilantro
6-8 (6 inch) corn tortillas
1-2 cups shredded red cabbage, for garnish
In a small mixing bowl, combine chili powder, cumin, salt, and black pepper and mix thoroughly.
Place salmon, skin side down, in a skillet or on baking sheet, lined with aluminum foil. Brush the salmon with 1 tablespoon of the lime juice. Sprinkle all of the spice mixture over the fish.
Arrange an oven rack 6 inches below the broiler and set the oven to broiler. Once the flame is on, broil until the salmon is cooked through and flaky, about 6-8 minutes. If the fish isn’t cooked all the way through, but you’re worried about the salmon burning. Turn off the broiler and turn the oven on to 350° F and bake for a few extra minutes until done.
Meanwhile, in a medium bowl, pit and mash the avocado. Add remaining lime juice and half of the cilantro and mix everything together. Season with salt and pepper, to taste.
Heat the tortillas, either on the stove or the microwave.
Once fish is done, break the fish up into 2-inch pieces. Discard the skin.
To assemble, put a tortilla down and smear the avocado mixture across it. Add salmon, shredded red cabbage, and cilantro.
Enjoy!
