The Best Ever Fish Tacos (SALMON TACO)

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Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos!  They’re easy to make, naturally gluten-free, and ready to go in less than 30 minutes.

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INGREDIENTS

SALMON TACO INGREDIENTS:

• 1 ½ pounds boneless salmon filets
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• small corn or flour tortillas

JUICY CITRUS SALSA INGREDIENTS:

• 2 medium oranges, peeled and diced
• 1 large avocado, peeled, pitted and diced
• 1 jalapeño, cored and finely diced
• half of a small red onion, finely diced
• 1 cup chopped fresh cilantro, loosely packed
• 1 lime, juiced (plus extras for serving)

INSTRUCTIONS

1. Heat the oven.  Preheat the oven to 450°F.  Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
2. Prepare the salmon.  Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined.  Lightly pat the salmon filets dry with paper towels.  Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture.  Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
3. Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
4. Assemble the tacos.  Once the salmon is cooked, use a fork to roughly shred it into large pieces.  Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you would like)…and enjoy!

NOTES

• *The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon filets.  The salmon will continue to cook a bit more once it has been removed from the oven, so I would pull it out of the oven once it reaches an internal temperature of 140°F.  Or if you like your salmon a bit less cooked (as I do), I would recommend pulling it out at 135°F.