- 4 Tbsp mayonnaise
- 2 tsp fresh lime juice
- 2 tsp chipotle chile powder
- 2 tsp finely grated orange zest
- 2 tsp sugar
- 1 lb skinless salmon fillet, cut into 4 pieces
- 2 Tbsp olive oil, divided
- 8 corn tortillas
- 1 avocado, mashed
- 1 cup finely shredded red cabbage
Preheat oven to 350°.
In a small bowl, whisk mayonnaise with lime juice.
In another small bowl, combine chipotle powder with orange zest and sugar. Rub each piece of salmon with 1 tablespoon oil and chipotle-orange zest mixture. Let stand for 5 minutes.
Wrap tortillas in aluminum foil and warm until they are softened and heated through, about 8 minutes.
Meanwhile, in a grill pan over medium-high heat add remaining 1 tablespoon oil. Season salmon with salt and cook until browned and no longer translucent in center, about 3 minutes per side. Let rest 5 minutes. Flake salmon into pieces. Spread mashed avocado on warm tortillas and top with salmon and cabbage. Drizzle each taco with lime mayonnaise.