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Ina Garten's Chile Lime Salmon Tacos

When I first saw this recipe, I never believed a fish taco could be so simple…or delicious! Ingredients1 Salmon side, patted dry.1T Chile Powder2 Limes, zested, juice divided.1T Kosher Salt1/4 Head Red Cabbage, shaved1C Mayonnaise2T Vinegar, preferably rice or apple ciderOptional: Cilantro, Shaved Radish, Cotija, Queso Fresca, sliced Serrano, pickled Red Onion. StepsPlace fish, skin side down in a 9x13 baking dish drizzled with olive oil.Using paper towels, carefully and completely dry the salmon flesh.Use a basting brush to apply the juice from one lime. This will help the rub adhere.In a small bowl, mix zest, chile powder, and salt.Rub zest mixture over fish.Bake 425F for 15mins.Flake and serve.While fish is cooking, combine sugar, salt, vinegar, mayo, and red cabbage.Wrap tortilla in tin foil, and place in stove while fish bakes. Remove after a few minutes.

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