Empty My Fridge
Salmon Tacos with Peach-Avocado Salsa | Ambitious Kitchen
Ingredients
- Salmon1 lb
- Avocado oil1 tbsp
- Lime · juiced1 tsp + ½ + ½
- Brown sugar1 ½ tbsp
- Chili powder¾ tsp
- Cumin¾ tsp
- Garlic powder½ tsp
- Paprika½ tsp
- Salt¼ tsp
- Black pepper · ground
- Peach · diced1
- Avocado · diced1
- Sweet corn1
- Red onion · finely diced2 tbsp
- Jalapeño chili · seeded diced, thinly sliced½
- Cilantro · finely diced1 tbsp
- Corn tortilla8
- Red cabbage · shredded
- Greek yoghurt
Instructions
- Make the cilantro yogurt sauce and refrigerate until serving.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the salmon cubes with the avocado oil, lime zest and juice, brown sugar, chipotle powder, cumin, garlic powder, paprika, salt and pepper until coated. Spread them evenly on the baking sheet and bake for 15-20 minutes.
- Combine the peach, avocado, corn, red onion, half the jalapeño, cilantro, lime juice, salt and pepper in a bowl. Cover and refrigerate until needed.
- Char the tortillas if you like. Top each with salmon, cabbage, the salsa, sliced jalapeño, a drizzle of the yogurt sauce and extra cilantro.
- Serve 2 tacos per person.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
OnionBrown sugarYoghurtRed onionLimeCabbageTortillaSweet corn
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