These Chipotle Salmon Tacos with Peach Avocado Salsa are a fiesta of flavors and textures, with succulent, smoky salmon complemented by a vibrant, sweet salsa. The combination of spicy chipotle, fresh peaches, creamy avocado, and flaky salmon is an absolute delight. Get ready for a taco night that will have everyone reaching for seconds.
Picture this: tender, flavorful salmon nestled in warm tortillas, topped with a refreshing salsa bursting with juicy peaches and creamy avocado a perfect summer meal.
Recipe Details
- Flavor Profile: Smoky, spicy, sweet, and savory.
- Textures: Flaky salmon, creamy avocado, juicy peaches, and soft tortillas.
- Total Time: Approximately 40 minutes, including cooking time.
- Difficulty: Easy, perfect for a weeknight meal or a casual gathering.
What You’ll Need
This recipe brings together the richness of perfectly cooked salmon with a lively, fresh salsa. You’ll need fresh salmon fillets, chipotle peppers for that smoky heat, and a selection of fresh ingredients for the salsa. Remember your corn tortillas, too you’ll want to have those ready to wrap up your tacos.
Ingredient Notes
- Salmon Fillets – Look for fresh salmon fillets of equal size for even cooking.
- Chipotle Peppers in Adobo Sauce – These peppers provide the smoky heat that defines the salmon’s flavor. The adobo sauce adds depth.
- Peaches – Choose ripe but firm peaches for the best texture and sweetness in your salsa.
- Avocado – Ripe avocados are key for that creamy texture.
- Corn or Flour Tortillas – Choose your preferred tortilla type, ensuring they are fresh or warmed up gently.
Add-ins and Substitutions
- Spice it up: Add a pinch of cayenne pepper to the salmon marinade for extra heat.
- Citrus twist: A squeeze of lime juice can brighten up the salsa even more.
- Other toppings: Consider adding some shredded cabbage, red onion, or a drizzle of sour cream.
How to Make Chipotle Salmon Tacos
Let’s dive right into preparing these delicious tacos. It’s a straightforward process that yields incredible results.
- Prepare the Salmon: In a small bowl, whisk together the adobo sauce that came with the chipotle peppers, olive oil, chili powder, cumin, salt, and pepper. Gently pat the salmon fillets dry. Place the salmon in a shallow dish, and coat both sides with the chipotle mixture.
- Marinate: Cover the dish and let the salmon marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. This will allow the flavors to penetrate the fish.
- Prepare the Salsa: While the salmon marinates, prepare the peach avocado salsa. In a medium bowl, combine diced peaches, avocado, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Gently mix the ingredients together.
- Pro Tip: Don’t be afraid to let the salsa sit for a few minutes. This allows the flavors to meld together more fully.
- Cook the Salmon: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, place the salmon fillets in the skillet. Cook for 3-4 minutes per side, depending on the thickness of the salmon, until the fish is cooked through and flakes easily with a fork.
- Assemble the Tacos: Warm the tortillas according to package instructions. Flake the cooked salmon with a fork. Fill each tortilla with the flaked salmon, and top with the peach avocado salsa. Serve immediately and enjoy.
Recipe Tips
- Doneness: The salmon is ready when it flakes easily with a fork, and the internal temperature reaches 145°F.
- Salsa Prep: Dice the ingredients for the salsa just before assembling to prevent the avocado from browning too much.
- Prevent sticking: Make sure your skillet is hot before adding the salmon to prevent sticking.
- Rest it: Allow the salmon to rest for a minute or two after cooking for the best flavor and texture.
FAQs
- Can I use frozen salmon? Yes, but ensure the salmon is fully thawed and patted dry before marinating and cooking.
- Can I make the salsa ahead of time? Yes, the salsa can be made a couple of hours in advance. Store it in the refrigerator. Stir before serving.
- What if I don’t have chipotle peppers? You can substitute with a teaspoon of smoked paprika and a pinch of cayenne pepper for a similar smoky flavor.
- How do I know the salmon is cooked? Look for the salmon to flake easily with a fork. It should also be opaque throughout, without any translucent parts.
Serving Suggestions
- Lime Wedges: Serve with fresh lime wedges for an extra burst of citrus.
- Mexican Rice: A side of Mexican rice complements the flavors beautifully.
- Black beans: These make a filling side, and round out this meal.
- Chips and Guacamole: Always a welcome addition.
Make This Recipe in Advance
The chipotle marinade can be prepared up to a day in advance, and the salmon can marinate in the refrigerator for up to 30 minutes. The peach avocado salsa can be prepared a couple of hours ahead and stored in the refrigerator, but it’s best assembled right before serving to prevent the avocado from browning too much. Cooked salmon does not store or freeze well.
Print
Chipotle Salmon Tacos with Peach Avocado Salsa
- Total Time: 40 minutes
- Yield: 8 tacos 1x
Description
These Chipotle Salmon Tacos with Peach Avocado Salsa are a fiesta of flavors and textures, with succulent, smoky salmon complemented by a vibrant, sweet salsa. The combination of spicy chipotle, fresh peaches, creamy avocado, and flaky salmon is an absolute delight. Get ready for a taco night that will have everyone reaching for seconds.
Ingredients
For the salmon:
1 pound salmon, cut into 1 inch cubes and skin removed
1 tablespoon avocado oil
1 teaspoon lime zest
½ lime, juiced
1 ½ tablespoons brown sugar (or sub coconut sugar)
¾ teaspoon chipotle chili powder
¾ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
Freshly ground black pepper
For the avocado peach salsa:
1 medium ripe but still slightly firm peach, diced
1 ripe but still slightly firm large avocado, diced
1 large ear corn, kernels cut off (about ¾ cup corn)
2 tablespoons finely diced red onion
½ jalapeño, seeded and diced (reserve other half for slicing and garnishing)
1 tablespoon finely diced cilantro
½ small lime, juiced
Salt & freshly ground black pepper, to taste
For the sauce:
Spicy cilantro yogurt sauce
For serving:
8 soft corn tortillas
Extra thinly sliced jalapenos
Extra cilantro
Shredded red cabbage
Instructions
1. Prepare the cilantro yogurt sauce and chill.
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3. In a bowl, toss the cubed salmon with avocado oil, lime zest, lime juice, brown sugar, chipotle chili powder, cumin, garlic powder, paprika, salt, and pepper. Spread the salmon on the baking sheet and bake for 15-20 minutes.
4. Make the avocado peach salsa by combining all ingredients in a bowl. Chill until ready to serve.
5. Warm the tortillas. Assemble the tacos with salmon, cabbage, peach avocado corn salsa, sliced jalapeos, cilantro yogurt sauce, and fresh cilantro. Serve.
Notes
The salmon is ready when it flakes easily with a fork, and the internal temperature reaches 145°F.
Dice the ingredients for the salsa just before assembling to prevent the avocado from browning too much.
Make sure your skillet is hot before adding the salmon to prevent sticking.
Allow the salmon to rest for a minute or two after cooking for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Tacos
- Cuisine: Mexican
