Oven-baked salmon can be interestingly served as mexican tacos appetizer. Before you put the fish in oven, sprinkle it with ground pepper chipotle. It’s smoked jalapenos, which in addition to the spicy taste will give the fish a pleasant street grill flavor. Serve the filet on small corn tortillas with cabbage marinated for an hour and spicy mashed potatoes from avocado, lime juice and siraca sauce. Such a feed It looks spectacular, but the taste is very juicy and saturated. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.8 kg fresh salmon fillet, central tenderloin, skin take off
- 300 gr white cabbage peeled from the stalk and thinly chopped
- Half seedless cucumber, peeled, cut lengthwise in half and thinly sliced
- 1/4 Art. white wine vinegar
- 3 tbsp. l chopped dill
- Pan olive oil
- 2 tsp dried chili powder with added chilli chipotle
- 1 tsp grated lime zest
- 3 tbsp. l freshly squeezed lime juice, split
- 12 corn tortillas (15 cm in diameter)
- 4 ripe Hass avocados, peeled and pitted
- 3/4 tsp siracha sauce
Recipes with similar ingredients: tortilla, salmon, cabbage white-headed, cucumbers, chili seasoning, sriracha sauce, Avocado, dill
Recipe preparation:
- At least an hour before you plan to serve tacos, in in a large bowl, mix cabbage, cucumber, vinegar, dill, 1 tsp. salt and 0.5 tsp black pepper. Cover and refrigerate so that the cabbage is pickled.
- When you are ready to serve, preheat the oven to 220 ° C. Lubricate the baking dish with olive oil and put the fish in it. Combine the chipotle powder, lime zest and 1.5 tsp in a small bowl. salt. Lubricate salmon 1 tbsp. l lime juice and sprinkle with pepper mixture chipotle. Bake until cooked for 12-15 minutes, in depending on the thickness of the fish.
- Wrap the cakes in 2 foil bags and put them in the oven with salmon. Mash the avocado with the remaining 2 tbsp. l juice lime, syrach sauce, 1 tsp. salt and 1/4 tsp black pepper.
- To serve on each of the 6 plates, put 2 warm tortillas. Put a spoonful of avocado mixture on one side of each tortillas, then put some large pieces of salmon and, finally a little cabbage salad. Fold the tortillas over the filling. in half (everything will fall out!) and serve warm.
