Chipotle Honey Glazed Salmon Tacos
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Chipotle honey glazed salmon is placed in warm corn tortillas and topped with fresh mango salsa in this mouth-watering recipe for salmon tacos. These tacos are gluten free, dairy free and easy to make in 29 minutes!
Yesterday was “Taco Tuesday” so I decided to combine two of the most trendy ingredients of the summer, salmon and chipotle, in a new dish.
Chipotle and Sriracha topped the list of summer spice favorites, with no surprise to me! These Chipotle Lime Chicken Fajita Skewers are one of the most popular recipes on the blog.
The chipotle honey glaze on this recipe for salmon tacos is slightly sweet, slightly spicy and oh-so-scrumptious!
Ingredients
- ¼ cup honey
- 2 tablespoons lime juice
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon fresh cilantro
- 1 pound salmon
- 8 corn tortillas
- 1 cup mango salsa or mango avocado salsa (← click link for recipe)
- ½ cup red cabbage (shredded)
- ½ cup green cabbage (shredded)
Instructions
Preheat a grill to medium-high heat, or the oven to 400°F.
In a small bowl, whisk the honey, lime juice, chipotle powder, cumin, paprika and cilantro together.
Place the salmon in a foil “basket” and cover with the glaze.
Place the salmon on the grill or into the oven for 20 minutes.
Shred the salmon with a fork and place into a warm corn tortilla. Top with a drizzle of the glaze, mango salsa and cabbage.
Now that’s one awesome “Taco Tuesday” if you ask me!
The glazed salmon was so flavorful, I kept eating it right out of the foil as I was shredding it for the tacos. To be honest, I’m just lucky any of the salmon actually made it into a tortilla!
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Chipotle Honey Glazed Salmon Tacos
Ingredients
- ¼ cup honey
- 2 tablespoons lime juice
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon fresh cilantro
- 1 pound fresh salmon
- 8 corn tortillas
- 1 cup Mango Salsa, click link for recipe
- ½ cup red cabbage, shredded
- ½ cup green cabbage, shredded
Instructions
- Preheat a grill to medium-high heat or an oven to 400°F.
- In a small bowl, whisk the honey, lime juice, chipotle, cumin, paprika and cilantro together.
- Place the salmon in a foil “basket” and cover with the glaze.
- Place the salmon on the grill, or into the oven, for 20 minutes.
- Once cooked, shred the salmon with a fork and place into a warm corn tortilla.
- Top with a drizzle of the glaze, mango salsa and cabbage.
Nutrition Facts
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