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.

Lime Rice

Lime Rice Pilaf
from foodnetwork.com

Yields: 4 C of cooked rice

2 Tablespoons salted butter
1 small onion, peeled, and finely chopped
2 C long grain white rice (I prefer Jasmine)
3 3/4 C vegetable or chicken stock
1/4  - 1/2 C fresh lime juice (depends on how strong you like the lime flavor)
2 teaspoons grated lime zest, chopped
Chopped fresh parsley or cilantro

Directions for cooking in a pan on the stove:

1. Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. 
3. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. When ready to serve, stir and sprinkle with chopped parsley or cilantro. 

Directions for cooking in a rice cooker:

1. 1. Melt butter in a small saute pan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Meanwhile measure two cups of rice, rinse the rice, and place in rice cooker. Add the 1/4- 1/2 C of fresh lime juice to the rice. Use your rice cookers liquid to rice ratio to measure out the remaining liquid as vegetable or chicken stock. (The lime juice counts towards the total amount of liquid.) For example: My rice cooker calls for 2 1/2 C of liquid for 2 C of rice. So I use 1/2 C lime juice and 2 C of chicken stock. 
3. Add lime zest and sauteed onions, including the butter to the rice cooker, and cook with the white rice setting. 
4. When ready to serve, stir and sprinkle with fresh cilantro or parsley. You can also season to taste with salt and pepper. Note: I have found that when I use salted butter for the onions, I do not need to season more.