Chili-Lime Salmon Tacos by Omaha Steaks

Ingredients

• 12 oz (2 fillets) salmon fillets, thawed
• 2 limes, juiced (divided)
• 2 ripe avocados
• 8 corn tortillas, warmed
• 1 cup charred corn
• 1 cup red cabbage, thinly sliced
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 0.5 tsp cumin
• 0.5 tsp salt (adjust to taste)
• 0.25 tsp black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges (for garnish)

Instructions

1. Preheat your oven broiler to high.
2. Place salmon fillets in a baking dish and brush with half of the lime juice.
3. Whisk together salt, pepper, chili powder, paprika, and cumin in a small bowl, then coat the salmon fillets evenly with the spice mixture.
4. Broil on the middle oven rack for 8 to 10 minutes until the salmon is golden brown and flakes easily with a fork.
5. Break the cooked salmon into large, bite-sized chunks.
6. Mash the avocados in a bowl with the remaining lime juice, salt, and pepper until smooth.
7. Assemble by spreading a layer of smashed avocado on each warm tortilla, then top with salmon chunks, charred corn, red cabbage, and cilantro.
8. Serve immediately with extra lime wedges.