Cory Shred Happens Chipotle Lime Salmon Tacos

 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.

Chipotle Guacamole

This recipe came straight from Chiptole's website. Haven't tried it yet, but had to post it before I forgot;)

THIS IS ALL YOU’LL NEED:

• 2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
• 2 tsp lime juice
• 2 tbsp cilantro (chopped)
• 1/4 cup red onion (finely chopped)
• 1/2 jalapeño, including seeds (finely chopped)
• 1/4 tsp kosher salt

 

HOW TO DO IT:

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

Guacamole Chipotle Copycat

From Yum Sugar Website

INGREDIENTS

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chilies, seeded and finely chopped (I have only ever used 2 chilies)

1 1/2 teaspoons salt

Tortilla chips, for serving

DIRECTIONS

1. Using a fork, mash avocados with citrus juice in a small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Chiptole Pork and Rice

CHIPOLTE'S PORK SHOULDER
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1 pork shoulder roast, boneless (5-6 pounds, marinate if you like)
2-3 tablespoons olive oil
4 medium tomatoes (peeled, if desired)
1 onion, thinly sliced
1 teaspoon cumin powder
2-4 sprigs fresh oregano (or 1/2 teaspoon crushed or powdered)
2 whole cloves
2 bay leaves
2 dried chipotle chilies
3/4 cup water or meat stock
Salt/pepper to taste

Salt and pepper the pork shoulder; allow the meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-high
heat until very brown on all sides. Remove pork from the pan; let rest
on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150 degrees
F. Let pork rest 10 to 15 minutes before slicing


Chipolte's rice has middle-eastern overtones.

CHIPOLTE'S BASMATI RICE
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1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat,
stirring occasionally until melted. Add rice and lime juice, stir for
1 minute. Add water and salt, bring to a full rolling boil. At
boiling, cover, turn down to simmer over low heat until rice is tender
and the water is absorbed, about 25 minutes. Fluff rice with a fork.

from http://www.copykatchat.com/recipe-requests/24216.htm