Spicy Chipotle Salmon Tacos with Orange, Cucumber & Peanut Salad

Spicy Chipotle Salmon Tacos

with Orange, Cucumber & Peanut Salad

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 820 Cals/serving
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Tucked inside warm flour tortillas, flaky salmon (baked with a coating of fiery chipotle paste) finds cooling contrast from layers of creamy guacamole and a vibrant cabbage slaw brightened with lime juice and zest. On the side, we’re making a unique, refreshing salad by tossing fresh sweet orange and crunchy peanuts with crisp marinated cucumber.

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Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the orange; halve lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Thinly slice the cucumber into rounds. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Bake & flake the fish:
2 Bake & flake the fish:

Lightly oil a sheet pan. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled sheet pan, skin side down. Evenly top with as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Bake 10 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. Transfer the baked fish to a large bowl; carefully remove the skin. Using two forks, flake the fish into large pieces. Taste, then season with salt and pepper if desired. 

* An instant-read thermometer should register 145°F.

Make the slaw:
3 Make the slaw:

Meanwhile, in a large bowl, combine the lime zest, mayonnaise, and the juice of the remaining lime wedges. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the salad:
4 Make the salad:

Meanwhile, to the bowl of marinated cucumber, add the sliced orange, chopped peanuts, and half the cheese. Season with salt and pepper; stir to combine. 

Warm the tortillas & serve your dish:
5 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 the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, guacamole, flaked fish, and slaw. Serve the tacos with the salad on the side. Garnish the tacos with the remaining cheese. Enjoy! 

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Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the orange; halve lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Thinly slice the cucumber into rounds. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Bake & flake the fish:

Lightly oil a sheet pan. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled sheet pan, skin side down. Evenly top with as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Bake 10 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. Transfer the baked fish to a large bowl; carefully remove the skin. Using two forks, flake the fish into large pieces. Taste, then season with salt and pepper if desired. 

* An instant-read thermometer should register 145°F.

Bake & flake the fish:
Make the slaw:
3 Make the slaw:

Meanwhile, in a large bowl, combine the lime zest, mayonnaise, and the juice of the remaining lime wedges. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Make the salad:

Meanwhile, to the bowl of marinated cucumber, add the sliced orange, chopped peanuts, and half the cheese. Season with salt and pepper; stir to combine. 

Make the salad:
Warm the tortillas & serve your dish:
5 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 the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, guacamole, flaked fish, and slaw. Serve the tacos with the salad on the side. Garnish the tacos with the remaining cheese. Enjoy!