Salmon Tacos with Toasted Pepitas

Salmon Tacos. Tender chipotle-spiced salmon topped off with a cool, creamy avocado taco slaw, topped with toasted spicy pepitas, all wrapped up in a fluffy, warm tortilla, these fish tacos are by far our favorite way to eat fish. 

Ingredients

FOR THE SALMON:

1 pound center-cut salmon fillet

1 tablespoon extra virgin olive oil

1 ¼ teaspoons chipotle chile powder this has a kick. Use less according to your tastes.

1 teaspoon garlic powder

1 small lime zest and juice, divided (about 1 teaspoon zest and 1 ½ tablespoons juice)

¾ teaspoon kosher salt

Corn or flour tortillas for serving

Crumbled feta cheese or queso fresco for serving

FOR THE SLAW:

1 medium ripe Hass avocado

½ cup nonfat plain Greek yogurt

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

2 small limes zest and juice, about 2 teaspoons zest and 3 tablespoons juice

½ teaspoon Sriracha or hot sauce of choice plus additional to taste

3 cups broccoli slaw mix or shredded cabbage

¼ cup chopped fresh cilantro

½ cup toasted pepitas 

Instructions

Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.

Avocado lime slaw in a bowl

Stir in the salt, lime zest and juice, and hot sauce.

Avocado slaw in a bowl

Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)

Avocado broccoli slaw in a bowl