Chipotle-Rubbed Salmon Tacos with Apple-Cucumber Salsa

Recipe by: Deborah Schneider
Source: Food and Wine Magazine online

Chipotle Salmon Tacos

What’s my inspiration?

Heart healthy salmon!  I found an amazing piece of Salmon at my favorite fish market, Costal Seafoods In St. Paul on the corner of Grand Ave and Snelling.  What’s not to love about Salmon – it’s flavorful, holds up well on the grill and is so good for your heart!  I decided to make a fish taco and found this stellar recipe in Food and Wine magazine.  The recipe below looks a little long, but it was actually super easy to make and really fast.  It was a huge hit and I can’t wait to make it for guests.  So, who’s coming over?

What you need – Chipotle Salmon:

Salmon - Raw with Chipotle Rub

  • 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
  • Apple-Cucumber Salsa (See Below)
  • 1 cup finely shredded cabbage

What you do – Chipotle Salmon:

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.

Salmon on Grill

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.

What you need – Apple Cucumber Salsa:

  • 1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
  • 1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1/2 small red bell pepper, cut into 1/4-inch dice
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 teaspoons sugar
  • Salt

What you do – Apple Cucumber Salsa:

  • In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt and serve.


  • The chipotle rubbed salmon has a hot kick to it!  You can be conservative with the rub for less heat/spice.  OR, you can rub some of the spice off before serving.
  • I didn’t cut my salmon into 4 chunks – I left it 1 large piece and it looked impressive.  Good for guests!
  • Costal Seafoods lists their weekly sales on their website.  It can be a little pricey so this is a great way to save a few bucks.  Regardless, the quality of the food makes it well worth the prices.
  • It says to use a “Grill Pan”, however, I put oil on my grill and cooked the Salmon right on the grill.  You could also use a fish basket on the grill.
  • Apple Cucumber Salsa: For 1/4 Cup 25 cal, 0 gm fat, 0 gm sat fat, 6 gm carb, 1 gm fiber.
  • One Taco with Salsa: 237 cal, 11 gm fat, 1.6 gm sat fat, 22 gm carb, 3 gm fiber.

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