Chipotle-Rubbed Salmon Tacos

Recipe printed from chiknpastry.com

Chipotle-Rubbed Salmon Tacos
Adapted from Food & Wine, March 2010; serves 4

ingredients
salsa
1 Granny Smith apple—peeled and small-diced
1/2 cucumber—peeled, seeded, and small-diced
1/2 small red onion, small-diced
1/2 small red bell pepper, small-diced
1 1/2 T champagne vinegar
1 1/2 t sugar
salt

2 T mayonnaise
2 t fresh lime juice
2 t chipotle chile powder
2 t finely grated orange zest
2 t sugar
1 lb skinless wild Alaskan salmon fillet, cut into 4 pieces
1 T plus 1 t extra-virgin olive oil
8 corn tortillas
salt
1 Hass avocado, mashed
zest from 1 lime

instructions
cut up all ingredients for salsa. toss with vinegar, sugar, and salt. can be prepared in advance and refrigerated.

preheat the oven to 350 F. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

Break salmon into small chunks. Spread the mashed avocado on the warm tortillas and top with the salmon, and salsa. Drizzle each taco with the lime mayonnaise and serve right away.

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