Brown Sugar Chili Salmon Tacos

You can find this recipe at El Restaurante

Recipe courtesy of Taco! Taco! Taco! by Sara Haas (Hatherleigh Press; hatherleighpress.com)

Makes 4 servings


The salmon:

1 to 2 t. chili powder

1 T. packed light brown sugar

1 t. ground cumin

2 t. extra-virgin olive oil

¼ t. kosher salt

1 (1-lb.) skin-on, wild salmon fillet


The Guacamole Topping:

1 ripe avocado

2 t. fresh lime juice

¼ t. kosher salt

½ jalapeño, diced

1 scallion, white and light green parts only, thinly sliced

1 T. fresh lime juice


For Serving:

8 (6-inch) corn or flour tortillas, warmed

2 to 3 c. shredded green cabbage


Position the oven rack about 5 to 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. In a small bowl, combine the chili powder, brown sugar, cumin, and oil. Place the salmon on the prepared pan, skin-side down. Sprinkle with salt then place in the oven and broil for 5 minutes. Remove from the oven and spread brown sugar mixture over the salmon, then cook an additional 2 to 3 minutes, or until fish flakes easily with a fork and internal temperature reaches 145°F. While salmon is cooking, prepare the guacamole. Remove the avocado seed and scoop the avocado flesh out of the skin into a medium bowl. Mash with a fork then add the salt, jalapeño, scallion, and lime juice. Stir to combine. Using a fork, break salmon into large pieces. Portion cooked salmon among tortillas and top with guacamole and cabbage.


 

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