Smoky-sweet Salmon Tacos With Herbed Slaw
These vibrant salmon tacos feature flaky roasted fish coated in a smoky-sweet chipotle miso glaze. Paired with a refreshing herbed yogurt slaw and crunchy radishes, they offer a restaurant-quality meal that is healthy, satisfying, and ready in just 30 minutes.
Equipment
- Baking Sheet
- Small bowl
- Blender or Food Processor
- Instant-read thermometer
Ingredients
- 2 Tbsp. olive oil plus more for the baking sheet
- 2 tsp. chipotle chile powder
- 2 tsp. honey
- 1 clove garlic grated
- 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 shredded slaw mix
- 12 fajita-sized flour tortillas warmed
- Sliced avocado and thinly sliced radishes for topping
Instructions
Prep the oven and build the smoky glaze
- Heat the oven to 425˚F, then lightly oil a baking sheet so the fish releases easily. In a small bowl, stir together the olive oil, chipotle chile powder, honey, grated garlic, and the zest and juice of 1 lime, then add 1 teaspoon salt and 1/4 teaspoon pepper.
- Whisk in 1 teaspoon white miso until it disappears into the glaze, ensuring it looks glossy and well-combined.
Season, roast, and nail the juicy center
- Set the salmon on the oiled sheet and massage the glaze over both sides so every corner is covered. For more caramelized edges, you may cut the salmon into large chunks first.
- Roast for 10 to 12 minutes, then check the thickest part; it should be opaque and flake in silky pieces. Pull it at 140°F with an instant-read thermometer to let carryover heat finish the cooking without drying it out.
Blend the green dressing and dress the slaw
- In a blender or food processor, combine the Greek yogurt, dill, scallions, and the remaining 1 tablespoon olive oil, plus 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Blend until smooth and pale green.
- Toss the shredded slaw mix with the green dressing in a large bowl until every strand is lightly coated and glossy.
Assemble with crunch and a little drama
- Flake the salmon into large pieces, then tuck a couple of chunks into each warmed tortilla with a generous spoonful of slaw. Finish with avocado slices and radishes, then serve with lime wedges.
Notes
Pro Tip: Let the slaw sit in the yogurt dressing for up to 1 hour before serving. The cabbage softens slightly and the flavors meld into a more cohesive topping.
Temperature Control: To avoid albumin (the white beads), pull the salmon from the oven at 140°F. Precision cooking keeps the fish buttery and prevents it from squeezing dry.
Tortilla Care: Warm tortillas in a dry skillet over medium heat until pliable. Stacking them in a clean towel keeps them soft and prevents them from cracking during assembly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 540kcalCarbohydrates: 38gProtein: 34gFat: 29gSaturated Fat: 5gCholesterol: 95mgSodium: 850mgPotassium: 820mgFiber: 6gSugar: 7gVitamin A: 15IUVitamin C: 25mgCalcium: 12mgIron: 18mg
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