Salmon Tacos

• portions: 4 servings
• temps actif: 45 minutes
• temps total: 45 minutes

Ingrédients

3 limes

2 tsp. chili powder, plus more to taste

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. garlic powder

1 tsp. black pepper, plus more to taste

2 tbsp. vegetable oil, plus more for the baking sheet

1 1/2 lb. piece center-cut salmon, skin removed

4 ears corn, kernels cut off the cobs (or 3 c. frozen kernels)

1 jalapeño, seeded and diced

3 green onions, thinly sliced, whites and greens separated

1 c. fresh cilantro, chopped

1/2 c. crumbled Cotija cheese

1/4 c. mayonnaise

1/4 small head red cabbage, finely shredded (about 2 c.)

12 corn tortillas

Hot sauce, for serving

Instructions

Preheat the oven to 425°F.

Zest and juice 2 limes. Cut the other lime into wedges.

In a small bowl, whisk together the chili powder, salt, garlic powder, and pepper.

Grease a baking sheet with oil. Place the salmon on the baking sheet and rub both sides with 1 tablespoon of the oil. Sprinkle both sides with 4 teaspoons of the chili powder mixture, and the zest and juice of 1 lime.

Bake the salmon until the thickest part of the salmon flakes easily with a fork and the flesh is opaque, 10 to 12 minutes (an instant-read thermometer should read between 125°F and 130°F).

Meanwhile, in a large cast-iron or stainless steel skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the corn, jalapeño, whites from the green onions, and the remaining chili powder mixture. Cook, stirring occasionally, until the corn begins to char, 8 to 10 minutes. Remove from the heat and transfer the mixture to a large bowl.

Add the cilantro, Cotija, mayonnaise, cabbage, and greens from the green onions to the bowl. Add the zest and juice of the second lime. Fold to combine. Add salt, pepper, and chili powder to taste.

Working in batches, lightly char the tortillas over an open flame if you have a gas stove, or in a large skillet over high heat, about 30 seconds per side; transfer to a clean kitchen towel or aluminum foil packet to keep warm until ready to serve.

To build the tacos, spoon some corn slaw into each tortilla. Top with a couple pieces of salmon, some hot sauce, and a squeeze of lime.

Nutrition

• Calories: 855
• Lipides Totaux: 49 g
• Lipides Saturés: 11 g
• Acides Gras Trans: 0 g
• Cholestérol: 114 mg
• Sodium: 1135 mg
• Glucides Totaux: 53 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 10 g
• Protéines: 47 g