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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!


  • 1 Salmon side, patted dry.
  • 1T Chile Powder
  • 2 Limes, zested, juice divided.
  • 1T Kosher Salt
  • 1/4 Head Red Cabbage, shaved
  • 1C Mayonnaise
  • 2T Vinegar, preferably rice or apple cider
  • Optional: Cilantro, Shaved Radish, Cotija, Queso Fresca, sliced Serrano, pickled Red Onion.


  • Place 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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