Name: Spicy Salmon Tacos with Carrot-Radish Slaw & Yogurt Guacamole
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 6 medium carrots; 1 small bunch cilantro; 1 ½ jalapeño peppers; 3 limes; ¾ cup plain Greek yogurt; 3 bunches radish; 1.02 kg salmon fillet; 18 small corn tortillas; black pepper; brown sugar; cayenne pepper; extra virgin olive oil; garlic powder; salt; smoked paprika

Spicy Salmon Tacos with Carrot-Radish Slaw & Yogurt GuacamoleSpicy Salmon Tacos with Carrot-Radish Slaw & Yogurt Guacamole — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

6 medium carrots

1 small bunch cilantro

1 ½ jalapeño peppers

3 limes

¾ cup plain Greek yogurt

3 bunches radish

1.02 kg salmon fillet

18 small corn tortillas

black pepper

brown sugar

cayenne pepper

extra virgin olive oil

garlic powder

salt

smoked paprika

Instructions

Preheat oven to 220°C (425°F). Coat a baking sheet pan with a thin layer of oil.

Wash and dry the fresh produce.

Peel, trim, and coarsely grate carrots. Place in a large bowl.

Trim and cut radishes into matchsticks. Add to the bowl with the carrot.

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

Juice half of the limes into the bowl. Add salt and pepper, then stir to combine the slaw. Set aside. (Reserve remaining limes for later use.)

Place oil, sugar, and spices in a small bowl. Stir to combine the spice oil.

Pat salmon dry with paper towels, transfer to the baking sheet, and rub the top side with spice oil. Place salmon in the oven (it doesn't have to be fully heated) and bake until cooked through, 8-10 minutes. Remove from oven.

Meanwhile, juice remaining limes into a medium bowl.

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

Halve and pit avocados; using a spoon, scoop out the flesh. Add to the bowl, along with yogurt, salt, and pepper, then mash with a fork or potato masher until smooth. Set yogurt guacamole aside.

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

Flake salmon with a fork.

To serve, divide tortillas between plates, then fill with guacamole, slaw, and salmon. Enjoy!

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