Chili-Lime Salmon Tacos

Oven roasted salmon is so easy and delicious, plus it is great for making ahead and keeping in the fridge all week. I loved turning this salmon into delicious tacos with a crunchy, creamy slaw! These will be an absolute hit for dinner that you probably won’t have leftovers. The chili powder gives the salmon a touch of heat with a zest of lime that adds a vibrant tang! The salmon is cooked on lower heat for a slightly longer time, but it comes out being flakey and moist. The salmon on its own is also incredible and makes for a great party platter if you need something impressive for your guests.

For the Salmon:

• 2 Lbs Salmon Filet, Skin Removed
• 1 Lime, Juiced
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 5 Garlic Cloves, Minced
• 2 Tsp Cumin
• 2 Tsp Smoked Paprika
• 2 Tsp Chili Powder
• 3 Tbsp Red Enchilada Sauce
• 1 Tsp Salt

For the Slaw:

• 14oz Shredded Cabbage Mix
• 1 Lime, Juiced
• 1/3 Cup Plain Greek Yogurt
• 1 Tsp Salt
• 1 Tsp Garlic Powder
• 1 Tsp Cumin
• 1/2 Tsp Smoked Paprika
• 1/2 Tsp Chili Powder
• 1/3 Cup Cilantro, Chopped
• 3 Green Onions, Diced

Other Ingredients:

• Tortillas
• Lime Wedges
• Crema
• Diced Jalapenos

To Make:

1. First, lets make the salmon. Heat the oven to 325 degrees Fahrenheit and line a baking sheet with foil.
2. Using a paper towel, pat the salmon to dry and remove any excess moisture. Place the salmon on the baking sheet.
3. In a small bowl, mix together the marinade for the salmon – lime juice, 1 tsp garlic powder, 1 tsp onion powder, 5 minced garlic cloves, 2 tsp cumin, 1/2 tsp smoked paprika, 2 tsp chili powder, 3 tbsp red enchilada sauce and 1 tsp salt. Stir until well combined. Pour the marinade on the salmon and coat evenly (make sure to coat the bottom as well).
4. Place the salmon in the oven to bake for 30-40 minutes until fully cooked through and slightly crispy on the top and sides.
5. While the salmon is cooking, prep the slaw. In a large mixing bowl, toss together the cabbage mix, lime juice, greek yogurt, salt, garlic powder, cumin, smoked paprika, chili powder, cilantro and green onions. Toss to evenly coat the cabbage and set aside until ready to use.
6. When the salmon is finished cooking, remove it from the oven and allow it to cool for 5 minutes. Once cooled, use a fork to flake the salmon into large chunks.
7. To assemble, add a generous amount of salmon to a tortilla and top with the slaw. Drizzle on crema and diced jalapenos for extra toppings and serve with a wedge of lime!