Honey Chipotle Salmon Tacos
You all have been LOVING my viral salmon recipe, which makes me SO happy because it is absolutely the tastiest and easiest way to make salmon. When I say I’m never going back I truly mean that….lol. Due to the chokehold this salmon has on me (and many of you), I figured it was time to make a couple of spinoff recipes using the same salmon method!
Enter: these honey chipotle salmon tacos. I make fish tacos semi regularly, but I typically use a white fish like tilapia. I’m so glad I finally tried making salmon tacos because these are a GAME CHANGER. We’ve got salmon coated in tons of chipotle powder, spices and a drizzle of honey, cooked to perfection using my easy skillet method. Then you load up your tortillas (corn tortillas always, I’m sorry, I don’t make the rules!) with the crispy golden salmon chunks, a creamy cabbage slaw, homemade guac and a tangy spicy mayo to top it all off. Pretty much everything you want in a taco, these are creamy, salty, a little spicy and a little sweet!
I hope you try and love these honey chipotle salmon tacos, which couldn’t be easier to throw together and make for a perfect weeknight dinner. Tag me if you make ‘em!
Honey Chipotle Salmon Tacos
Ingredients
1lb boneless salmon, skin removed + sliced into 1-inch chunks
2 tbsp olive oil
1 tbsp honey
1 large clove garlic, grated
1 tsp chipotle powder
¼ tsp sea salt
4-6 corn tortillas
Cilantro, pickled jalapeños, lime and any other desired toppings
For the chipotle mayo:
¼ cup mayo of choice (I used vegan)
1 tbsp hot sauce
¼ tsp chipotle powder
¼ tsp garlic powder
For the guacamole:
1-2 large ripe avocados, diced
¼ cup chopped cilantro
Juice of ½ lime
¼ tsp sea salt
For the cabbage slaw:
2 cups finely shredded cabbage
1 tsp apple cider vinegar
1 tsp honey or maple
Squeeze of lime
Sea salt
1-2 tbsp of the chipotle mayo, if desired
Method
Add your salmon chunks to a bowl and coat with the olive oil, honey, garlic, chipotle powder and salt.
Heat a large cast iron or nonstick skillet over medium. Once hot, add salmon chunks. Cook for about 3-4 minutes on one side until the salmon cubes are starting to become opaque and are browned on the first side, then flip each piece and cook for an additional 2-3 minutes. They should be browned on both sides and cooked through in the centre. Remove from the heat.
Meanwhile, prep the rest of your toppings: mix together all of the spicy mayo ingredients until smooth. Taste and adjust as needed. In a small bowl, mash your avocado with the cilantro, lime and salt. Taste and adjust.
In another small bowl, add your cabbage and a big pinch of salt. Massage to soften the cabbage slightly, then add your vinegar, honey/maple and lime juice. If you want it creamy, add 1-2 tbsp of your prepared chipotle mayo.
When ready to assemble, heat up your corn tortillas (I like to cook them in a dry pan for a couple minutes per side), then top each one with a scoop of guac, some slaw and a few chunks of salmon. Drizzle with the spicy mayo then add any other toppings - I used cilantro, pickled jalapeños and more lime juice. Enjoy!
Serves 4
