Honey Chipotle Salmon Tacos
Taco night is a weekly staple in our home. It’s usually an easy button dinner that I plan for a night that I’ll be feeling low on enthusiasm for pulling dinner together. Our easy button tacos aren’t the most thrilling of nights, more like something to throw together and eat before collapsing in bed. These fish tacos are something else entirely. They marry the ease of taco night with a little spark of something that takes dinner from a “have to” to a “get to.” The salmon is so simple to throw in the oven and the sauce comes together in minutes. All that’s left is warming the tortillas and getting little bowls of toppings from the fridge. A dinner that feels easy and like a celebration at the same time is a win in my book.
Ingredients:
8 wild caught salmon filets
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
a pinch of chipotle powder
Chipotle Lime Crema:
1/2 cup greek yogurt
1 tablespoon of your favorite hot sauce
juice of 1 lime
a pinch of salt
For serving:
tortillas
crunchy veggies like radishes, cabbage, iceberg lettuce, etc.
Directions:
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Mix the honey with the salt and other seasonings. Lay the salmon filets on the baking sheet and spread the honey spice mixture evenly over them all. Pop them in the oven and roast for about 10 minutes. Meanwhile mix the crema ingredients together and prep your fresh veggies. Place them in bowls and set aside. When the 10 minutes is up, turn the broiler on and cook the salmon until browned and bubbly. Keep a close eye on it so it doesn't burn! When it’s done flake the salmon off the skin and serve in tortillas with the veg and crema. Enjoy!
