Description
Quick and fresh honey lime salmon tacos with flaky salmon, crunchy cabbage, creamy avocado, and a sweet citrus glaze.
Ingredients
- For the Salmon
- 1 pound salmon fillet
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Tacos
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- 1 large avocado, diced
- 1/3 cup crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together the olive oil, honey, lime juice, lime zest, garlic, cilantro, chili powder, cumin, salt, and black pepper.
- Place the salmon fillet on the prepared baking sheet. Spoon the honey lime mixture evenly over the top.
- Bake the salmon for 12 to 15 minutes, until the thickest part reaches 145 degrees F and flakes easily with a fork.
- While the salmon bakes, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and lightly charred.
- Remove the salmon from the oven and flake it into large pieces with a fork. Discard the skin if needed.
- Fill each tortilla with shredded cabbage and pieces of salmon.
- Top the tacos with diced avocado, queso fresco, and chopped cilantro.
- Serve immediately with fresh lime wedges on the side.
- Refrigerate leftover salmon within 2 hours and reheat until steaming hot before serving again.
Notes
- Chill the shredded cabbage in the refrigerator before assembling the tacos for extra crispness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired