Ingredients
- Salmon fillets (1.5 lbs, skin on or off)
- Honey (1/4 cup)
- Chipotle peppers in adobo sauce (2 tablespoons, finely minced)
- Fresh lime juice (2 tablespoons, divided)
- Olive oil (1 tablespoon)
- Salt and black pepper (to taste)
- Small corn or flour tortillas (12 count)
- Shredded coleslaw mix or green cabbage (3 cups)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a small bowl, whisk together the honey, minced chipotle peppers, olive oil, and 1 tablespoon of the lime juice to create the glaze. Season the salmon fillets generously with salt and pepper.
- Step 2: Place the salmon on a parchment-lined baking sheet. Brush half of the chipotle honey glaze evenly over the top of the salmon. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Brush the remaining glaze onto the salmon during the last 5 minutes of cooking.
- Step 3: While the salmon bakes, prepare the slaw. In a medium bowl, combine the shredded coleslaw mix with the remaining 1 tablespoon of fresh lime juice and a pinch of salt. Toss thoroughly to combine; set aside.
- Step 4: Once cooked, allow the salmon to rest for 5 minutes before using a fork to gently flake the fish into bite-sized pieces.
- Step 5: Warm the tortillas by heating them in a dry skillet over medium heat for 30 seconds per side, or lightly microwaving them. Assemble the tacos by layering the warm tortillas with a spoonful of the fresh slaw and a generous portion of the smoky chipotle honey salmon. Serve immediately.
Notes
- Store leftover flaked salmon in an airtight container for up to 3 days, making sure to keep the lime-dressed slaw separate until serving to prevent wilting.
- To avoid drying out the richly glazed salmon, reheat portions gently in an oven set to 275°F (135°C) until just warm, or use a quick 30-second burst in the microwave.
- For an added layer of flavor and texture, consider topping your finished tacos with fresh cilantro and a drizzle of Mexican crema or sour cream to cut the smoky sweetness.
- Chef’s Tip: If you prefer less heat, remove the seeds from the minced chipotle peppers, or use slightly less than the called-for 2 tablespoons, remembering you can always add a little more adobo sauce for flavor without the intensity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American