Name: Chili Salmon Tacos with Orange-Avocado Slaw, Cilantro & Lime Crema
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (340 g) pkgs broccoli slaw; 1 small bunch cilantro; 1 ½ jalapeño peppers; 3 limes; 6 oranges; ¾ cup plain Greek yogurt; ½ medium red onion; 1.02 kg salmon fillet; 18 small corn tortillas; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Chili Salmon Tacos with Orange-Avocado Slaw, Cilantro & Lime CremaChili Salmon Tacos with Orange-Avocado Slaw, Cilantro & Lime Crema — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (340 g) pkgs broccoli slaw

1 small bunch cilantro

1 ½ jalapeño peppers

3 limes

6 oranges

¾ cup plain Greek yogurt

½ medium red onion

1.02 kg salmon fillet

18 small corn tortillas

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F). Line a large baking sheet pan with aluminum foil.

Wash and dry the fresh produce.

Juice half of the limes into a small bowl. Add yogurt and salt; stir to combine the crema and set aside. (Reserve remaining limes for later use.)

Place oil and spices in large bowl, then stir to combine the spice oil.

Pat salmon dry with paper towels. Cut into 1-inch thick fingers and add to the bowl with the spice oil. Stir to coat, then transfer to the baking sheet.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake until salmon is cooked through, 8-10 minutes. Remove from oven.

Meanwhile, peel, halve, and mince onion. Place in a clean large bowl.

Juice reserved limes into the bowl with the onion, then add oil and salt. Stir to combine the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel oranges, separate into segments, and roughly chop the flesh. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl, along with the broccoli slaw, and gently stir to combine.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide tortillas between plates, then fill with salmon and a small portion of slaw; drizzle with lime crema. Serve with remaining slaw on the side and enjoy!

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