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To make these tasty tacos, you will need: - 1 lb salmon fillet, skin-on - 8 small corn tortillas - 1 cup red cabbage, shredded - 1 avocado, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving The marinade gives the salmon its bold flavor. Here’s what you need: - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon paprika - 1 teaspoon garlic powder - Zest and juice of 2 limes - Salt and pepper to taste Toppings add freshness and crunch to your tacos. You can use: - Shredded red cabbage for crunch - Sliced avocado for creaminess - Fresh cilantro leaves for flavor - Lime wedges for a zesty squeeze To start, you need to mix the marinade. In a small bowl, combine: - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon paprika - 1 teaspoon garlic powder - Zest and juice of 2 limes - Salt and pepper to taste This mix gives the salmon a bright and zesty flavor. Stir well until everything combines. The smell will make you hungry! Next, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep the salmon from sticking. Place the salmon fillet on the sheet, skin-side down. Brush the marinade all over the salmon. Make sure to cover it well for the best flavor. Bake in the oven for 12-15 minutes. Check for doneness by flaking it gently with a fork. The salmon should flake easily. If it does, it's ready! Once the salmon is done, carefully flake it into large pieces. Now, it’s taco time! Warm 8 small corn tortillas in a skillet for about 30 seconds on each side. This step makes them soft and easy to fold. To build each taco, place a good amount of flaked salmon on a tortilla. Add some shredded red cabbage and slices of avocado on top. For a burst of freshness, sprinkle fresh cilantro leaves. Serve with lime wedges on the side for a zesty squeeze! Enjoy your tasty tacos! To cook the best salmon, start with fresh fillets. Look for bright color and firm texture. Skin-on salmon helps keep it moist. Preheat your oven to 400°F (200°C) for even baking. Brush the marinade on generously. Bake the salmon for 12-15 minutes. You know it's done when it flakes easily with a fork. This method keeps the flavors bold and vibrant. Warm tortillas to enhance flavor and texture. Use a skillet over medium heat. Heat each tortilla for about 30 seconds on each side. This makes them soft and pliable, perfect for tacos. You can also wrap them in a damp paper towel and microwave for 15-20 seconds. This method keeps them warm and flexible. Make your tacos eye-catching and fun. Arrange them on a large platter. Scatter lime wedges around for color and flavor. Add extra cilantro for a fresh look. Use colorful toppings like red cabbage and avocado slices to create contrast. This not only looks good but also makes each bite exciting! {{image_2}} You can switch the salmon for other proteins. Chicken works great. Use skinless chicken thighs. They stay moist and flavorful. Try shrimp for a quick version. Toss the shrimp in the same marinade and bake for 8-10 minutes. Tofu is another option for a tasty plant-based taco. Just press the tofu to remove water. Cut it into cubes, marinate, and bake. Each choice brings a unique twist to these tacos. Feel free to get creative with the spices. Try using cumin for a deeper flavor. A bit of cayenne can add heat if you like spice. For a sweet touch, mix in some honey with the marinade. This will balance the heat from the chili powder. You can also experiment with different citrus. Lemon or orange juice can brighten the dish in a new way. Don’t hesitate to adjust based on your taste. Making these tacos vegan is simple and fun. Use roasted vegetables as the main filling. Bell peppers, zucchini, and sweet potatoes work well. Toss them in olive oil and similar spices before roasting. You can also try lentils or black beans for protein. They add great texture and taste. Top with avocado and fresh salsa for a burst of flavor. These options make for a colorful and hearty meal. Store any leftover tacos in an airtight container. Place them in the fridge. They stay fresh for up to two days. Keep the salmon, tortillas, and toppings separate for best taste. This helps prevent soggy tortillas and keeps flavors fresh. To reheat the salmon, preheat your oven to 350°F (175°C). Place the salmon in a safe dish and cover it with foil. Heat for about 10 minutes. This keeps it moist. Warm the tortillas in a skillet over medium heat for about 30 seconds. This makes them soft again. You can freeze cooked salmon if you need to store it longer. Wrap it tightly in plastic wrap, then place it in a freezer bag. Mark the date and use it within three months for best taste. To thaw, place it in the fridge overnight before reheating. Bake the salmon for 12 to 15 minutes at 400°F (200°C). The salmon is ready when it flakes easily with a fork. This quick cooking time helps keep the fish moist and flavorful. Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking. Thawing ensures even cooking and keeps the texture nice and flaky. If you need a substitute for corn tortillas, try flour tortillas or lettuce wraps. Both options work well. Flour tortillas provide a soft texture, while lettuce wraps add a fresh crunch. Yes, this recipe is gluten-free. Corn tortillas do not contain gluten, making them a great choice for those with gluten sensitivities. Just check any toppings or sauces for hidden gluten. You can add toppings like diced tomatoes, jalapeños, or pickled onions. For more flavor, try a squeeze of lime juice or a drizzle of hot sauce. Each adds a unique twist to your tacos! Salmon tacos are tasty and fun to make. We covered the main ingredients, including marinade and toppings. I shared easy steps for baking and assembling the tacos. The tips help you cook the salmon just right and present it well. You can also try different proteins and flavors. Lastly, proper storage ensures your leftovers stay fresh. Enjoy experimenting with these recipes and make them your own! This is a great way to enjoy healthy meals.

Sheet-Pan Chili Lime Salmon Tacos

Enjoy a burst of flavor with these Sheet-Pan Chili Lime Salmon Tacos! This delicious recipe features tender salmon marinated in zesty spices, wrapped in warm corn tortillas with fresh toppings like avocado and crunchy cabbage. Perfect for a quick weeknight dinner or weekend gathering, it's easy to prepare in just 25 minutes. Click through to discover the full recipe and impress your family with these mouthwatering tacos!
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Ingredients
  

1 lb salmon fillet, skin-on

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon garlic powder

Zest and juice of 2 limes

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, shredded

1 avocado, sliced

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a small bowl, mix together the olive oil, chili powder, paprika, garlic powder, lime zest, lime juice, salt, and pepper to create a marinade.

      Place the salmon fillet on the prepared baking sheet, skin-side down. Brush the marinade generously over the salmon.

        Bake in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork.

          While the salmon is baking, warm the corn tortillas on a separate skillet over medium heat for about 30 seconds on each side until pliable.

            Once the salmon is cooked, remove it from the oven and gently flake it into large pieces with a fork.

              To assemble the tacos, place a generous amount of flaked salmon on each tortilla, followed by shredded red cabbage and slices of avocado.

                Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the top.

                  Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings

                    - Presentation Tips: Arrange the tacos on a large platter with lime wedges scattered around, and garnish with additional cilantro for a vibrant look.