Ina Garten Roasted Salmon Tacos

Ina Garten roasted salmon tacos need about 30 minutes plus an hour of slaw marinating, and salmon, creamy avocado and dill cabbage slaw make a flaky weeknight dinner. This make ahead salmon taco recipe fits dinner parties, summer cookouts and busy weeknights, since almost everything is ready early.

Marinate the cabbage slaw for at least an hour before you cook the salmon, because the vinegar softens the cabbage and mellows its raw bite. Skip that rest and the slaw stays tough and sharp against the soft salmon and avocado.

Ina Garten wanted fish tacos without the frying oil, so she swapped the usual fried fish for salmon roasted with chipotle chile powder, lime zest and salt. Everyone then builds their own tacos at the table, which makes this version from Cooking for Jeffrey (2016) easy to serve to a crowd.

Source: Cooking for Jeffrey (2016)

Ina Garten Roasted Salmon Tacos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

520

kcal

Flaky chipotle-rubbed salmon rests on chunky avocado with a tangy dill slaw inside warm corn tortillas. The oven does the work, and you assemble each taco at the table.

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 (see note)
  

• 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

• Marinate the slaw: Toss 3/4 pound shredded green cabbage, 1/2 sliced cucumber, 1/4 cup white wine vinegar and 3 tablespoons minced dill in a large bowl. Add 1 teaspoon salt and 1/2 teaspoon pepper, then cover and refrigerate for at least 1 hour so the cabbage softens.
• Season the salmon: Preheat the oven to 425°F, then brush a baking dish with olive oil and add 1 3/4 pounds skinless salmon fillet. Mix 2 teaspoons chipotle chile powder, 1 teaspoon lime zest and 1 1/2 teaspoons salt in a small bowl. Brush the fish with 1 tablespoon lime juice and sprinkle the rub on top.
• Roast the salmon: Roast the salmon for 12 to 15 minutes, depending on how thick the fillet is. It's ready when it's just cooked through and flakes easily.
• Warm the tortillas: Wrap 12 corn tortillas in 2 foil packets and slide them into the oven next to the salmon. They steam while the fish roasts, so they stay soft enough to fold.
• Mash the avocado: Roughly mash 4 ripe avocados with 2 tablespoons lime juice, 3/4 teaspoon Sriracha, 1 teaspoon salt and 1/4 teaspoon pepper. Keep it chunky, since the texture holds up better inside the taco.
• Assemble and serve: Lay 2 warm tortillas on each of 6 plates and spoon the avocado onto one side of each. Top with large chunks of salmon and some slaw, then fold the tortillas over the filling and serve warm.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Benriner Japanese mandoline, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these salmon tacos ahead of time?

Prepare the slaw and season the salmon early in the day, then cook the fish just before serving. The avocado mixture can be made ahead too, but press plastic wrap directly onto its surface so it stays green.

How do I keep the avocado from turning brown?

Lime juice slows the browning, and plastic wrap pressed right against the surface blocks the air. Make it the same day you serve it, since avocado doesn't hold up well overnight.

Can I serve these tacos buffet style?

Yes, you can put the salmon, slaw, avocado and warm tortillas out on one large platter. Guests then build their own tacos, which works well for a dinner party.

What can I use instead of a mandoline for the cucumber?

A sharp chef's knife works fine if you slice the cucumber very thinly. A mandoline is quicker and gives even slices, but it isn't required.

What's the most common mistake with roasted salmon tacos?

Overcooking the salmon is the biggest one, because it turns dry and chalky in the oven. Start checking at 12 minutes and pull it as soon as it's just cooked through.