- 2 cups green cabbage cored and finely shredded
- 1 English cucumber unpeeled, quartered lengthwise, diced
- 1/4 cup white wine vinegar
- 3 Tbsp coarsely chopped fresh dill
- 3-1/2 tsp Kosher salt
- 3/4 tsp freshly ground black pepper
- olive oil for coating the pan
- 1-3/4 lbs center-cut fresh salmon fillet skin removed
- 2 tsp chipotle chili powder
- 1 tsp grated lime zest
- 3 Tbsp freshly squeezed lime juice divided
- 12 (6-inch round) flour tortillas
- 2 ripe Hass avocados seeded and peeled
- 3/4 tsp Sriracha or other hot sauce
- One hour or more before serving toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate while the cabbage mixture marinates.
- Preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chili powder, lime zest, and 1-1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle powder mixture. Roast for 12–15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
- Wrap the tortillas in foil and place them in the oven with the salmon. Slice the avocados and sprinkle them with the rest of the lime juice, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. Mound the cabbage and cucumber mixture on one side of each tortilla, then some large pieces of salmon. Garnish with slices of avocado and dot with Siracha or other hot sauce. Fold the tortillas in half over the filling and serve warm.
Recipe and photo courtesy of the Wheat Foods Council.
Share this Recipe