Salmon & Avocado Tacos with Ancho-Honey Sauce & Sweet Potato Wedges
New & Notable

Salmon & Avocado Tacos

with Ancho-Honey Sauce & Sweet Potato Wedges

40 MIN
2 Servings
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Pescatarian
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30g Of Protein
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From the Test Kitchen

Tucked inside warm flour tortillas, flaky salmon gets topped with a creamy ancho-honey sauce for sweet heat, while finding cooling contrast from creamy avocado. Crisp, marinated radishes provide textural delight and a side of roasted sweet potato wedges rounds out the meal.
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Salmon & Avocado Tacos with Ancho-Honey Sauce & Sweet Potato Wedges
Title
  • 2 Skin-On Salmon Fillets
  • 4 Flour Tortillas
  • ½ lb Sweet Potato
  • 1 Avocado
  • 1 Lime
  • 2 Tbsps Mayonnaise
  • 3 oz Radishes
  • 2 tsps Honey
  • 1 Tbsp Ancho Chile Paste
Prepare and roast the sweet potato wedges
1 Prepare and roast the sweet potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise, honey, chile paste, and the juice of the remaining lime wedges. Season with salt and pepper.

Cook & flake the fish
3 Cook & flake the fish

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a bowl; when cool enough to handle, pull off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

Warm the tortillas & serve your dish
4 Warm the tortillas & serve your dish

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, sliced avocado, marinated radishes, and flaked fish. Drizzle with the ancho-honey sauce. Serve the tacos with the roasted sweet potato wedges on the side. Enjoy!

Tips from Home Chefs

Prepare and roast the sweet potato wedges
1 Prepare and roast the sweet potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise, honey, chile paste, and the juice of the remaining lime wedges. Season with salt and pepper.

Prepare the remaining ingredients
Cook & flake the fish
3 Cook & flake the fish

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a bowl; when cool enough to handle, pull off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

4 Warm the tortillas & serve your dish

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, sliced avocado, marinated radishes, and flaked fish. Drizzle with the ancho-honey sauce. Serve the tacos with the roasted sweet potato wedges on the side. Enjoy!

Warm the tortillas & serve your dish
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