Famous Fish Tacos and Cucumber Apple Salsa

Ingredients

• 2 tablespoon(s) mayonnaise (I use Chobani plain Greek yogurt instead!)
• 1 teaspoon(s) fresh lime juice
• 2 teaspoon(s) chipotle chile powder
• 2 teaspoon(s) finely grated orange zest
• 2 teaspoon(s) sugar
• 1 pound(s) skinless wild Alaskan salmon fillet, cut into 4 pieces
• 1 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) extra-virgin olive oil
• 8 corn tortillas
• Salt
• 1 Hass avocado, skin and pit removed, mashed
• Apple-cucumber salsa
• 1 cup(s) finely shredded cabbage

Instructions

1. Preheat the oven to 350 degrees F. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
2. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
3. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
4. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, cabbage, and Apple-Cucumber Salsa. Drizzle each taco with the lime mayonnaise and serve right away.

Notes

Ingredients

• 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
• 1/2 cucumber, peeled, seeded, and cut into 1/4-inch dice
• 1/2 small red onion, cut into 1/4-inch dice
• 1/2 small red bell pepper, cut into 1/4-inch dice
• 1 1/2 tablespoon(s) white wine vinegar
• 1 1/2 teaspoon(s) sugar
• Salt

Instructions

1. In a bowl, toss the apple with the cucumber, onion, and pepper. Stir in the vinegar and sugar, season with salt, and serve.

Notes