The ridiculous title of this blog post makes me like this recipe even more than I already do. Of course Ina’s salmon tacos would be straight fire, I’m just surprised at how good something so simple can be. Jefferey certainly is not. I made a few adjustments since I’m just one lady (who hates dill) and turned the tacos into a taco bowl because… swim suits. This flavorful bowl of crunchy goodness is bound to be on repeat.

Ina’s Roasted Salmon Tacos

Slaw:

• 1/4 small head of green cabbage, thinly sliced, about 1″ long
• 1/2 of a seedless cucumber, thinly sliced, about 1″ long
• 1 T. purple onion, thinly sliced, about 1″ long
• 1 T. red bell pepper, thinly sliced, about 1″ long
• 1/4 c. shredded carrots and celery root
• 2 T. white wine vinegar
• 1 T. olive oil
• Salt & pepper

Salmon:

• 2 center-cut filets of salmon
• 1 tsp. chili powder
• Zest of one lime
• Salt & pepper
• Juice of one lime
• 1/2 Avocado, sliced into chunks

1. Combine all of your slaw ingredients and allow them meld with the oil and vinegar while you prepare the salmon.
2. Preheat oven to 425F.
3. Brush a baking dish with olive oil and place the salmon filets in it.
4. In a small bowl combine chili powder, lime zest, salt, and pepper.
5. Squeeze 1/2 of the lime over the salmon filets.
6. Sprinkle the chili power mixture over the salmon.
7. Bake about 13 minutes – depending how thick your salmon is.
8. To serve, place the slaw in a fresh bowl (liquid remains in the first one), place salmon on top. Over the avocado chunks, add a bit of salt and squeeze the other half of the lime.