About recipe

Celebrate the end of summer with these delicious chipotle lime salmon tacos. Packed with fresh avocados and ripe peach salsa, this recipe is great for a weeknight or to share with friends.

Ingredients (serves 4)

For the salmon:

• 1 pound salmon, cut into 1 inch cubes and skin removed
• 1 tablespoon avocado oil
• 1 teaspoon lime zest
• ½ lime, juiced
• 1 1/2 tablespoons brown sugar (or sub coconut sugar)
• ¾ teaspoon chipotle chili powder
• 3/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• ¼ teaspoon salt
• Freshly ground black pepper

For the avocado peach salsa:

• 1 medium ripe but still slightly firm peach, diced
• 1 ripe but still slightly firm large avocado, diced
• 1 large ear corn, kernels cut off (about ¾ cup corn)
• 2 tablespoons finely diced red onion
• 1/2 jalapeño, seeded and diced (reserve other half for slicing and garnishing)
• 1 tablespoon finely diced cilantro
• 1/2 small lime, juiced
• Salt & freshly ground black pepper, to taste

For the sauce:

• Spicy cilantro yogurt sauce

Preparation

1. Make your cilantro yogurt sauce. Set aside in the fridge until you are done and ready to put it on your tacos.
2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
3. In a medium bowl, add cubed salmon, avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt and pepper; toss well to combine the salmon in the seasonings. Add the salmon cubes to the baking sheet and spread out evenly. Bake for 15-20 minutes.
4. Make the avocado peach salsa: Place all ingredients in a medium bowl and mix to combine. Cover and place in the fridge until ready to use.
5. Char your tortillas if you’d like, then top each with salmon cubes, cabbage, peach avocado corn salsa mixture, extra thinly sliced jalapeños and a drizzle of cilantro yogurt sauce on top plus extra cilantro. Enjoy! Serves 4; 2 salmon tacos each.