Description
Delicious Chipotle Lime Salmon Tacos with refreshing Corn Avocado Peach Salsa and a creamy cilantro yogurt sauce. A quick, flavorful meal that’s both healthy and impressive!
Ingredients
Scale
- 1 pound salmon, cut into 1-inch cubes and skin removed
- 1 tablespoon avocado oil
- 1 teaspoon lime zest
- ½ lime, juiced
- 1 ½ tablespoons brown sugar (or coconut sugar)
- ¾ teaspoon chipotle chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 medium ripe but slightly firm peach, diced
- 1 large ripe but slightly firm avocado, diced
- 1 large ear of corn, kernels cut off (about ¾ cup)
- 2 tablespoons finely diced red onion
- ½ jalapeño, seeded and diced
- 1 tablespoon finely diced cilantro
- ½ small lime, juiced
- Salt & freshly ground black pepper, to taste
- Spicy cilantro yogurt sauce
- 8 soft corn tortillas
- Extra thinly sliced jalapeños (for garnish)
- Extra cilantro (for garnish)
- Shredded red cabbage
Instructions
- Make your cilantro yogurt sauce and set it aside in the fridge until ready to use.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine cubed salmon, avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss well to coat the salmon.
- Spread the seasoned salmon cubes evenly on the baking sheet and bake for 15-20 minutes.
- Meanwhile, make the avocado peach salsa: In a medium bowl, combine diced peach, avocado, corn, red onion, jalapeño, cilantro, and lime juice. Mix well and season with salt and pepper. Cover and refrigerate until ready to use.
- Optional: Char the corn tortillas for extra flavor.
- Assemble the tacos: Top each tortilla with salmon cubes, shredded cabbage, peach avocado corn salsa, thinly sliced jalapeños, and a drizzle of cilantro yogurt sauce. Add extra cilantro if desired.
Notes
- Make the salsa ahead of time and let it chill for the flavors to mix.
- Use fresh ingredients for the best taste.
- Adjust the spice level by adding more or less jalapeño.
- Store leftover salmon, salsa, and yogurt sauce separately in airtight containers in the fridge for up to 2 days.
- For variation, swap salmon for shrimp or grilled chicken.
- Add diced bell peppers or other vegetables to the salsa for extra crunch.
Nutrition
- Serving Size: 2 tacos
- Calories: 425
- Sugar: 8g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 62mg
Keywords: salmon tacos, chipotle lime salmon, seafood tacos, healthy tacos, peach avocado salsa, weeknight dinner, quick dinner, fish tacos