Chili-Lime Salmon Tacos

Ingredients

1 teaspoon of chili powder

1/2 teaspoon of ground cumin

1 teaspoon of kosher salt

1/4 teaspoon of freshly ground black pepper

1 1-pound salmon fillet, pin bones removed

1 lime

1 ripe avocado

1/2 bunch of fresh cilantro

8 6-inch corn or flour tortillas

2 ounces of shredded red cabbage

Directions

1. Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.

2. Stir the chili powder, ground cumin, kosher salt, and black pepper together in a small bowl. 

3. Place the salmon skin-side down on the baking sheet. Squeeze the juice from the lime and brush the salmon with 1 tablespoon of the juice. Evenly sprinkle the salmon with the spice mix. Broil until the salmon is cooked through and flakes easily, about 6 to 8 minutes. 

4. Peel, pit, and mash the flesh from the avocado in a medium bowl. Add the remaining 1 tablespoon of lime juice and stir into the avocado. Coarsely chop the cilantro. Stack your tortillas and wrap them in a damp paper towel. Microwave them for 1 minute to warm them up. Keep them wrapped in the paper towel and set aside. 

5. When the salmon is ready, peel the skin away and discard. Use a fork to break apart the fish in rough 2-inch pieces. To assemble the tacos, evenly spread the mashed avocado over the warmed tortillas. Top the 1/2 cup of shredded red cabbage. Top with the salmon and garnish with the cilantro. 

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