Chipotle Rubbed Salmon Tacos Recipes

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GRILLED CHIPOTLE SALMON TACOS



Grilled Chipotle Salmon Tacos image

When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. -Brenda Washnocok, Negaunee, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 20

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons lime juice
3 chipotle peppers plus 2 teaspoons adobo sauce
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 pounds salmon fillets (about 1 inch thick)
SLAW:
1/2 cup cider vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro leaves, chopped
ASSEMBLY:
12 corn tortillas (6 inches), warmed

Steps:

  • Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.

Nutrition Facts : Calories 326 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 297mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

CHIPOTLE-RUBBED SALMON TACOS



Chipotle-Rubbed Salmon Tacos image

From Food & Wine Magazine March 2010 - This is super yummy, but much too spicy as written for our taste. I reduce the Chipotle to 3/4 t. We also like the fish more as is, with the avocado and mayo lime sauce without the cabbage and tortillas.

Provided by TattooedMamaof2

Categories     Lunch/Snacks

Time 21m

Yield 8 tacos

Number Of Ingredients 10

2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons dried chipotle powder
2 teaspoons orange zest, finely grated
2 teaspoons sugar
1 lb salmon, skinless fillet cut into 4-inch pieces
1 tablespoon extra virgin olive oil
8 corn tortillas
1 Hass avocado, mashed
1 cup cabbage, finely shredded

Steps:

  • Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes.
  • Wrap the tortillas in foil and bake for about 8 minutes, until they are soft 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.
  • Gently break each salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.

Nutrition Facts : Calories 190.7, Fat 8.8, SaturatedFat 1.4, Cholesterol 27, Sodium 93.5, Carbohydrate 15.1, Fiber 3.2, Sugar 1.9, Protein 13.6

CHIPOTLE COCOA-RUBBED SALMON



Chipotle Cocoa-Rubbed Salmon image

Provided by Kardea Brown

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 heaping teaspoon Miss Brown's House Seasoning, recipe follows
1 teaspoon chipotle chile powder
1 teaspoon unsweetened cocoa powder
1 teaspoon packed dark brown sugar
Four 6-ounce salmon fillets
1 tablespoon olive oil
Flaky sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
  • Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
  • Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA



Chipotle Salmon Tacos with Avocado Salsa image

If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
2 navel oranges, 1 zested
Kosher salt
4 5-ounce skinless salmon fillets, cut into strips
1 avocado, diced
2 tablespoons finely diced red onion
1/2 cup fresh cilantro, chopped, plus more for topping
1/2 jalapeño pepper, seeded and finely diced
1 lime, 1/2 juiced and 1/2 cut into wedges
Vegetable oil, for grilling
1 ear of corn, shucked
12 corn tortillas

Steps:

  • Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
  • Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
  • Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
  • Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams

GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT



Grilled salmon tacos with chipotle lime yogurt image

Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas

Provided by Jennifer Joyce

Categories     Main course

Time 25m

Number Of Ingredients 13

1 tsp garlic salt
2 tbsp smoked paprika
good pinch of sugar
500g salmon fillet
200ml fat-free yogurt
1 tbsp chipotle paste or hot chilli sauce
juice 1 lime
8 small soft flour tortillas , warmed
¼ small green cabbage , finely shredded
small bunch coriander , picked into sprigs
few pickled jalapeno chillies , sliced
lime wedges, to serve
hot chilli sauce to serve, (optional)

Steps:

  • Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
  • Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
  • Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium

CHIPOTLE RUBBED SALMON TACOS



CHIPOTLE RUBBED SALMON TACOS image

Categories     Fish

Number Of Ingredients 12

2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Salt
1 Hass avocado, mashed
Apple-Cucumber Salsa
1 cup finely shredded cabbage

Steps:

  • 1.Preheat the oven to 350°. 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. 2.Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through. 3.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. 4.Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

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