Chipotle Rubbed Salmon Tacos

From food & wine magazine march 2010 - this is super yummy, but much too spicy as written for our taste. I reduce the chipotle to 3/4 t. We also like the fish more as is, with the avocado and mayo lime sauce without the cabbage and tortillas.

Steps

Preheat oven to 350f in a small bowl , whisk the mayo with the lime juice.

In another small bowl , combine the chipotle powder with the orange zest and sugar.

Rub each salmon piece with 1 t.

Olive oil and then the chipotle-orange zest mixture.

Let sit 5 minutes.

Wrap the tortillas in foil and bake for about 8 minutes , until they are soft and heated through.

Meanwhile , heat a grill pan.

Season the salmon with salt and grill over high heat , until nicely browned and just cooked through , about 3 minutes per side.

Gently break each salmon piece in half.

Spread the mashed avocado on the warm tortillas , top with the salmon , and the cabbage.

Drizzle each taco with the lime-mayo and serve right away.

Ingredients

mayonnaise, fresh lime juice, dried chipotle powder, orange zest, sugar, salmon, extra virgin olive oil, corn tortillas, hass avocado, cabbage