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Honey-Chipotle Salmon Tacos Recipe

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4.1 from 33 reviews

These Honey-Chipotle Salmon Tacos offer a perfect balance of sweet, smoky, and tangy flavors with tender broiled salmon, crisp lime-infused cabbage slaw, creamy garlic-lime crema, and fresh avocado slices wrapped in warm tortillas. Ideal for a quick, flavorful weeknight meal ready in just 30 minutes.

Ingredients

Slaw

  • 3 cups thinly sliced or shaved red cabbage
  • 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
  • 3 Tbsp. fresh lime juice, divided (from 2 limes)
  • 1 tsp. kosher salt, divided

Salmon

  • 1 lb. salmon, skin removed
  • 1 Tbsp. avocado oil (or extra-virgin olive oil)
  • 1 to 2 chipotles from a can of chipotles in adobo, finely chopped
  • 1 Tbsp. adobo sauce (from the chipotle can)
  • 1 Tbsp. honey
  • 1 tsp. lower-sodium tamari (or soy sauce)
  • 1/2 tsp. kosher salt (part of the divided salt)

Crema

  • 1/2 cup sour cream (or plain full-fat Greek yogurt)
  • 1 garlic clove, grated
  • 1 Tbsp. fresh lime juice (remaining lime juice)

To Assemble

  • 6 to 8 small tortillas, warmed
  • 1 medium ripe avocado, thinly sliced
  • Pinch of kosher salt (for avocado)
  • Extra chopped fresh cilantro (optional, for garnish)
  • Fresh lime wedges (optional, for serving)

Instructions

  1. Prepare Slaw. In a large bowl, combine sliced red cabbage, chopped cilantro, 2 tablespoons of fresh lime juice, and 1/2 teaspoon kosher salt. Toss everything together thoroughly and let the slaw sit at room temperature for at least 20 minutes, or up to 1 hour if time allows. Toss occasionally to evenly distribute the lime juice and soften the cabbage for a tender texture.
  2. Prepare Salmon. Cut the skinless salmon into 1-inch cubes and place them into a medium-sized mixing bowl. Add 1 tablespoon avocado oil, finely chopped chipotles along with 1 tablespoon of adobo sauce, 1 tablespoon honey, 1 teaspoon lower-sodium tamari, and the remaining 1/2 teaspoon kosher salt. Gently toss the mixture to coat the salmon cubes evenly. Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Spread the salmon cubes in a single even layer on a baking sheet lined with parchment paper or foil for easy cleanup, then broil the salmon for 8 minutes, turning the pan halfway through to ensure even cooking. The salmon should be opaque with slightly crispy edges when done.
  3. Prepare Crema. In a small bowl, combine 1/2 cup sour cream (or Greek yogurt), 1 tablespoon fresh lime juice, and the grated garlic clove. Mix well until smooth and creamy. This adds a tangy and garlicky kick to the tacos.
  4. Assemble Tacos. Warm the tortillas before assembling. Spread a generous layer of the lime-garlic crema on each tortilla. Top with the broiled honey-chipotle salmon, followed by a portion of the cabbage slaw. Add thin slices of ripe avocado on top, seasoning the avocado with a pinch of kosher salt. Finish with a squeeze of fresh lime juice and extra chopped cilantro, if desired. Serve immediately for best flavor and texture.

Notes

  • Letting the slaw sit softens the cabbage and develops the flavors; tossing occasionally helps distribute the lime juice evenly.
  • Adjust the number of chipotles based on your preferred spice level. One chipotle is milder; two will add more heat.
  • Using parchment paper or foil on the baking sheet makes cleanup easier after broiling the salmon.
  • You can substitute Greek yogurt for sour cream in the crema for a tangier, lower-fat option.
  • Serve with lime wedges on the side for guests who want extra brightness.
  • These tacos are best enjoyed immediately to maintain the contrast between crispy slaw and tender salmon.

Find it online: https://justsosavory.com/honey-chipotle-salmon-tacos-recipe/