Fifteen minutes. That’s all the stands between you and these delightful tacos. I'm not feeling very verbose today, so I'm just going to leave it at that.
The original recipe encourages the use of your oven’s broiler to cook the salmon. Apparently, depending on the thickness of the fillet, the salmon will take about six minutes for a thin fillet and eight minutes for a thicker fillet. Unfortunately, my broiler isn’t working (!?) at the moment, so I pan fried mine in a little olive oil on the stove. That works too!
Chile-Lime Salmon Tacos
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, pin bones removed
1 medium lime
1 ripe avocado
1/2 bunch fresh cilantro
8 (6-inch) corn tortillas
2 ounces shredded red cabbage (about 1/2 cup) or bagged coleslaw
Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.
Stir 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl.
Place 1 pound salmon skin-side down on the baking sheet. Squeeze the juice from 1 medium lime (about 2 tablespoons), then brush the salmon with 1 tablespoon of the juice. Evenly sprinkle with the spice mix. Broil until the salmon is cooked through and flakes easily, 6 to 8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon. Meanwhile, prepare the garnishes.
Peel, pit, and mash 1 the flesh from avocado in a medium bowl. Add the remaining 1 tablespoon lime juice and stir into the avocado. Coarsely chop 1/2 bunch fresh cilantro. Stack 8 corn tortillas and wrap in damp paper towels. Microwave for 1 minute to warm the tortillas. Keep the tortillas wrapped in paper towels and set aside.
When the salmon is ready, peel the skin away and discard. Use a fork to break apart the fish in rough 2-inch pieces.
To assemble the tacos, evenly spread the mashed avocado over the warmed tortillas. Top with 1/2 cup shredded red cabbage. Top with the salmon and garnish with the cilantro.
