Cory and Kerri served these at Bear Lake 2026. They were a hit!
@shredhappens - CHIPOTLE CHILI LIME SALMON TACOS
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If you love easy meals that are light, flavorful, and bursting with a ton of flavor you’ve gotta try these chipotle chili lime salmon tacos. They’re some of the best taco flavor combinations I’ve made at home. The chipotle chili and lime flavors go so well with the salmon, and the tangy slaw + creamy sauce brings it all together.
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Here is how I made it:
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1.First, the salmon. Grab 1lb salmon, dab down with a paper towel. Drizzle with 1 tsp oil. Season with salt, pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp chipotle powder, and about 1/2 tbsp chili lime seasoning. Rub it in well. Pop into the oven or air fryer at 400F for 11-12 mins. Then remove and flake using a fork.
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2.For the slaw, finely shred 2 cups green cabbage, 1/2 cup purple cabbage and add to a bowl with 1 diced jalapeño pepper (deseed if you want it less spicy), and a handful of fresh cilantro. Carrots would be great here too.
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3.Dress the slaw. In a mason jar add 3 tbsp mayo, 4 tablespoons thick yogurt or sour cream, the juice of 1 large juicy lime, salt, pepper, 1/2 tbsp chili lime seasoning and 1/2 tsp chipotle powder. Shake it up, taste, then pour half of the sauce over the slaw. Reserve half to top the tacos later.
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4.Make expedited pickled red onions by thinly slicing 1/2 red onion and adding it to a bowl. Cover with the juice of 1 lime, a couple generous pinches of salt, and mix well. Set aside while you work the rest.
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5.Make a simple guac by mashing together 2 large avocados, 1 finely minced garlic clove, the juice of half a lime, a generous pinch of salt, pepper, and 1/4 tsp cumin. Mix well, taste, and adjust.
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6.Finally, char your favorite tortillas. I used lowcarb tortillas here that I just charred over the stovetop.
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7.Then assemble your taco! I used the charred lowcarb tortilla as the base, topped with a tablespoon or so of guac, a tablespoon or so of salmon, 1-2 oz of the salmon that I flaked, a few pickled onions, avocado slices, and top with some of the reserved slaw dressing.
