I love tacos, and I love salmon, but for some reason, I’ve never thought of putting the two together! I happened to watch Ina Garten make salmon tacos on the Food Network earlier this summer, and I knew I’d have to try the recipe. I made some changes to the recipe after the first time we tried them, and I think they’re now one of my favorite dinners…and I finally found a way to prepare salmon that even Bunny and Ladybug enjoy!

Slaw

• 1 small head  green cabbage, cored and finely shredded
• 1 English cucumber, peeled, halved lengthwise, seeds removed and very thinly sliced
• 1/4 cup white wine vinegar
• 3 Tbsp. minced fresh dill (or 3 tsp. dried)
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Salmon

• Olive oil, for greasing the pan
• 1 3/4 pounds fresh salmon fillet, skin removed
• 2 teaspoons chipotle chile powder
• 1 teaspoon grated lime zest
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tablespoon freshly squeezed lime juice
• 12 (6-inch) corn or flour tortillas

Avocado Smash

• 4 ripe Hass avocados, seeded and peeled
• 2 Tbsp. freshly squeezed lime juice
• 3/4 teaspoon Sriracha
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

At least an hour before you plan to serve the tacos, prepare slaw. Toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.

When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.

Wrap the tortillas in 2 foil packets and place them in the oven with the salmon.  While the salmon is baking, roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.

To serve, place a dollop of the avocado smash on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.