The Good News These salmon tacos are a great way to eat heart-healthy salmon; Deborah Schneider, a huge advocate of cooking with sustainable fish, prefers wild Alaskan salmon. She tops the fish with crunchy cabbage—a traditional taco garnish that has all kinds of vitamins and minerals, like vitamins A and C and calcium. The tangy apple-cucumber salsa is juicy, crisp and full of fiber.
- 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
- 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.
- Wrap the tortillas in foil and bake for about 8 minutes, until they are softened 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 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.
