Adobo Roasted Salmon Tacos

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Ingredients

7oz Salmon Skin-on

3oz Shredded Green Cabbage

3oz Shredded Purple Cabbage

1oz Red Onion, Sliced Thin

1 Avocado, Sliced

4x Corn Tortilla

1 Tbsp Olive Oil

1 Tbsp Lime Juice

1 tsp Honey

1 tsp Black Pepper

1 tsp Salt

1 tsp Cumin

1 tsp Sugar

1 tsp Chipotle Powder

1 tsp Dried Parsley

Preparation

Salmon Prep: Oil the salmon with a small drop of oil, season generously with the dried spices, and let your salmon rest for up to an hour.

Slaw: In a bowl, combine the cabbage, onion, lime juice, and a sprinkle of salt. Let the cabbage rest to soften.

Salmon Cooking: Preheat the oven to 350*F and heat a nonstick pan to medium-high heat with a small amount of oil.

Sear the salmon skin side down for a few minutes, then flip and place in the oven for 3-4 minutes or until you have reached your desired doneness.

Remove the salmon from the oven and transfer to a plate to rest.

Tortillas: Meanwhile, toast your tortillas over medium heat in a dry pan. Flip every 10 seconds until they soften.

Build: Build your tacos with the tortillas down first, gently break apart salmon, cabbage, and garnish with avocado.