Chipotle Salmon Tacos represent the perfect fusion of smoky Mexican flavors and heart-healthy seafood. Ready in under 30 minutes, this recipe features tender salmon marinated in smoky chipotle peppers, cooked to flaky perfection, and served in warm tortillas topped with a cool cabbage slaw and a creamy chipotle crema. It is a bold, exciting upgrade to your standard fish tacos.
Ingredients
- 1 lb salmon fillet, skin removed and cut into bite-sized cubes
- 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon of the adobo sauce)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon cumin
- 8 corn or flour tortillas
- 1 cup shredded red cabbage
- For the Chipotle Crema: 1/2 cup sour cream, 1 tablespoon adobo sauce, 1 tablespoon fresh lime juice, salt
Step-by-Step Instructions
- Marinate the Salmon: In a bowl, whisk together the minced chipotle peppers, adobo sauce, olive oil, minced garlic, cumin, and a pinch of salt. Toss the cubed salmon in the marinade to coat. Let it sit for 10 minutes.
- Make the Chipotle Crema: In a small bowl, whisk together the sour cream, adobo sauce, lime juice, and a pinch of salt until smooth. Set aside in the fridge.
- Cook the Salmon: Heat a skillet over medium-high heat. Add the marinated salmon cubes. Cook for 5 to 6 minutes, stirring occasionally, until the salmon is charred on the outside and flakes easily.
- Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
- Assemble the Tacos: Place a scoop of chipotle salmon in each warm tortilla. Top with shredded red cabbage for crunch, and drizzle the creamy chipotle crema generously over the top. Garnish with fresh cilantro and lime wedges.
Tips and Notes
- Adjust the Heat: Chipotle peppers in adobo are quite spicy. If you prefer a milder taco, use just 1 chipotle pepper and scrape out the seeds before mincing.
- Use Leftover Salmon: This recipe is a fantastic way to reinvent leftover baked salmon. Simply toss the cooked salmon in the chipotle marinade and warm it up in a skillet for 2 minutes.
