Brown Sugar Chili Salmon Tacos | The Jewish Week | Food & Wine

Brown Sugar Chili Salmon Tacos

Brown Sugar Chili Salmon Tacos

4 servings

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For the salmon:
1 to 2 teaspoons chili powder
1 tablespoon packed light brown sugar
1 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
1 (1 pound) skin-on, wild salmon fillet

For the guacamole topping:
1 ripe avocado
2 teaspoons fresh lime juice
¼ teaspoon kosher salt
½ jalapeño, diced
1 scallion, white and light green parts only, thinly sliced
1 tablespoon fresh lime juice

For serving:
8 (6-inch) corn or flour tortillas, warmed
2 to 3 cups shredded green cabbage


Position the oven rack about 5 to 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray. In a small bowl, combine the chili powder, brown sugar, cumin, and oil. Place the salmon on the prepared pan, skin-side down. Sprinkle with salt then place in the oven and broil for 5 minutes. Remove from the oven and spread brown sugar mixture over the salmon, then cook an additional 2 to 3 minutes, or until fish flakes easily with a fork and in-ternal temperature reaches 145°F. While salmon is cooking, prepare the guacamole. Remove the avocado seed and scoop the avocado flesh out of the skin into a medium bowl. Mash with a fork then add the salt, jalapeño, scallion, and lime juice. Stir to combine. Using a fork, break salmon into large pieces. Portion cooked salmon among tortillas and top with guacamole and cabbage.

Reprinted with permission from Taco! Taco! Taco!, Copyright 2018 by Sara Haas published by Hatherleigh Press.