chipotle salmon tacos

Incredible chipotle salmon tacos with fresh corn avocado peach salsa and a creamy, spicy cilantro yogurt sauce. These baked chipotle lime salmon tacos are packed with flavor and protein for the perfect dinner to make all summer long! Truly the BEST salmon tacos you&#039;ll ever make.

Chipotle Lime Salmon Tacos with Corn Avocado Peach Salsa &amp; Cilantro Yogurt Sauce

For the salmon:

salmon,

avocado oil

lime zest

½ lime, juiced

brown sugar (or sub coconut sugar)

chipotle chili powder

cumin

garlic powder

paprika

salt

black pepper

For the avocado peach salsa:

ripe but still slightly firm large avocado, diced

ear corn, kernels

red onion

jalapeño, seeded and diced (reserve other half

cilantro

lime,

Salt & black pepper,

For the sauce:

Spicy cilantro yogurt sauce

For serving:

corn tortillas

jalapenos

Shredded red cabbage

Make your cilantro yogurt sauce. Set aside in the fridge until you are done and ready to put it on your tacos.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, add cubed salmon, avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt and pepper; toss well to combine the salmon in the seasonings. Add the salmon cubes to the baking sheet and spread out evenly. Bake for 15-20 minutes.

Make the avocado peach salsa: Place all ingredients in a medium bowl and mix to combine. Cover and place in the fridge until ready to use.

Char your tortillas if you’d like, then top each with salmon cubes, cabbage, peach avocado corn salsa mixture, extra thinly sliced jalapeños and a drizzle of cilantro yogurt sauce on top plus extra cilantro. Enjoy! Serves 4; 2 salmon tacos each.

These spicy chipotle salmon tacos are loaded with bold, zesty flavors and a creamy chipotle chile lime sauce that ties everything together. 

Chipotle Salmon Tacos

wild salmon

avocado oil or olive oil

chipotle powder

chili lime seasoning

Kosher salt and black pepper,

green cabbage, finely shredded

purple cabbage, finely shredded

jalapeño pepper, diced (deseed for less spice)

fresh cilantro, chopped

avocado oil mayo

Greek yogurt

limes (divided)

½ red onion, thinly sliced

Hass avocados

garlic clove, finely minced

4-8 low-carb tortillas

Preheat your oven or air fryer to 400°F.

Dab the salmon fillet with a paper towel,...

Dab the salmon fillet with a paper towel, then drizzle with 1 teaspoon of oil. Season with paprika, garlic powder, chipotle powder, chili lime seasoning, salt, and pepper. Rub the seasoning in well. Bake or air fry at 400°F for 11-12 minutes until cooked through. Flake with a fork and set aside.

In a large bowl, mix green and purple...

In a large bowl, mix green and purple cabbage, diced jalapeño, and chopped cilantro. In a mason jar, combine mayo, Greek yogurt, juice of 1 lime, chipotle powder, chili lime seasoning, salt, and pepper. Shake well, taste, and adjust. Pour half over the slaw and toss. Reserve the other half for topping the tacos.

In a small bowl, combine red onion slices,...

In a small bowl, combine red onion slices, juice of 1 lime, and a pinch of salt. Mix and set aside to pickle.

Mash the avocados in a bowl with garlic,...

Mash the avocados in a bowl with garlic, lime juice, cumin, salt, and pepper. Taste and adjust seasoning, if needed.

Heat tortillas over an open flame or in...

Heat tortillas over an open flame or in a skillet until lightly charred.

Layer each tortilla with a spoonful of guac,...

Layer each tortilla with a spoonful of guac, flaked salmon, pickled onions, slaw, and a drizzle of the reserved sauce. Garnish with extra cilantro if desired.

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The most viewed chipotle salmon tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine