Ryan Liebe
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2 Tbsp.
olive oil, plus more for the baking sheet
2 tsp.
chipotle chile powder
2 tsp.
honey
1
garlic clove, grated
Grated zest and juice of 2 limes, plus wedges for serving
1 1/2 tsp.
kosher salt
1/2 tsp.
black pepper
1 1/2 lb.
center-cut salmon (in one piece), skin removed
1/3 cup
plain Greek yogurt
1/4 cup
fresh dill
4
scallions, roughly chopped
1
(10-ounce) bag of shredded slaw mix
12
fajita-sized flour tortillas, warmed
Sliced avocado and thinly sliced radishes, for topping
Step 1Preheat the oven to 425˚F. Brush a baking sheet with olive oil. Combine the chile powder, honey, garlic, the zest and juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper in a small bowl.Step 2Place the salmon on the prepared baking sheet and rub both sides with the chile powder mixture.Step 3Bake the salmon until the thickest part flakes easily with a fork and the flesh is opaque, 10 to 12 minutes.Step 4Meanwhile, combine the yogurt, dill, scallions, and the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a blender or food processor and process until smooth.Step 5Toss the slaw mix with the yogurt dressing in a large bowl.Step 6To build the tacos, flake the salmon into large pieces. Add a couple pieces of salmon and some slaw to each tortilla and top with avocado and radishes. Serve with lime wedges.Love this recipe? Try one of these next!
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