- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and ½ teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- Mix the chile powder, lime zest, and 1 ½ teaspoons salt in a small bowl. Brush the salmon with the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes at 425.
- 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 ¼ teaspoon black pepper.
- 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.
Lunch
MOWI Roasted Atlantic Salmon Tacos Recipe
Ingredients
MOWI Skinless Portions 10oz (2 pack) BAP
• 10 oz (2 slices ) of salmon fillet
• 2 teaspoons chipotle chile powder
• 1 teaspoon grated lime zest
• Salt and ground black pepper
• 3 tablespoons freshly squeezed
lime juice, divided
• 12 (6-inch) corn tortillas
• 4 ripe Hass avocados, seeded
and peeled
• ¾ teaspoon Sriracha
• ¾ pound green cabbage, cored
and finely shredded
• ½ seedless cucumber, unpeeled,
halved lengthwise, seeds removed
and very thinly sliced
• ¼ cup good white wine vinegar
• 3 tablespoons minced fresh dill
