Ingredients

The following ingredients have 4 Servings
  • 1-2 teaspoons chipotle chile powder
  • 1 pound skinless salmon (rock fish, snapper, or tilapia fillet, cut into 4 pieces)
  • 2 teaspoons olive oil
  • 8 corn tortillas
  • Salt
  • Lime wedges
  • Your favorite toppings: tomatoes (sour cream, salsa, cilantro, and slaw dip (salad))
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Instruction

  • Preheat the oven to 350°.
  • Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
  • Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through. Or, wrap in moistened paper towels and microwave for about 1 minute.
  • Meanwhile, heat a grill pan. Season the salmon with salt, and grill over high heat until browned, about 3 minutes per side. Squeeze fresh lime juice over the cooked salmon.
  • While the salmon is cooking, prepare the other toppings: Tomatoes, sour cream, salsa, cilantro, and Mexican Slaw (optional)
  • Gently break each piece of salmon into large chunks, and evenly lay the salmon chunks on the tortillas, adding your favorite toppings.
  • Serve with a slice of lime!