Looking for a grilled dinner idea you can enjoy all summer long? These delicious Chipotle Salmon Tacos with homemade tortillas and cilantro ranch dressing are going to be your new favorite! These fish tacos are packed with flavors like smoky chipotle, crisp cabbage, fresh cilantro, with citrus from the lime and the perfect pillowy-soft tortillas.
Delicious Chipotle Salmon Tacos
Ingredients
- Wild Sockeye Salmon Skin on, boneless filet (I love the one from Costco!)
- Dan-O Chipotle Seasoning
- Salt to taste
- Fresh lime, cilantro, Avocado, Purple Cabbage, diced jalapeños
Homemade Soft Flour Tortillas
- 3 Cups All purpose flour
- 2 Teaspoons Baking powder
- 5 Tablespoons Avocado Oil
- 1 1/2 Teaspoons Kosher salt
- 1 Cup Hot Water
Cilantro Ranch Dressing
- 1 Packet Ranch dip I use Hidden Valley ranch dip packets
- 1 Cup Sour cream
- 1 Cup Mayonnaise Best Foods is my favorite brand
- 1 Bunch Cilantro
- 1 Teaspoon garlic (minced)
- 1/3 Cup Buttermilk 2% or whole milk work as well
Instructions
- Make your homemade tortillas and set aside. Prepare your sockeye salmon by rinsing and patting dry. Brush with avocado oil, sprinkle salt and sprinkle with a generous amount of chipotle seasoning (we love Dan-O!). Grill or smoke the fish until it is cooked through. Remove from the grill and squeeze fresh lime juice on the salmon. Thinly slice your purple cabbage, chop cilantro, and make your cilantro dressing. Assemble tacos on your homemade tortillas and add a side of fresh limes, cilantro and avocado. Serve immediately while fish is still warm. ENJOY!
Homemade Soft Flour Tortillas
- I like to add dry ingredients to my kitchen aid mixer. Using the paddle attachment, turn mixer on to low and slowly add the hot water. Go up to medium speed and allow the mixer to do its work until the dough is smooth and elastic. Turn off the mixer and allow the dough to rest for 10 minutes. This will help the gluten to soften and make the tortillas easier to roll out.Dump dough on a lightly floured counter. Slice dough into 14 equal pieces. Form into small balls and allow to rest for 15 minutes. Roll dough until thin circles about 8".Heat a cast iron skillet to medium-high and add a small amount of avocado oil. Cook each tortilla 30-60 seconds until little bubbles appear then flip! Once flipped the other side will cook very quickly, I pull it after 20-30 seconds. SET ON A PLATE AND COVER WITH A TEA TOWEL. This step is a MUST so the tortillas stay soft. Store cooled tortillas in a ziplock bag for up to 3 days in the fridge.
Cilantro Ranch Dressing
- Add all ingredients to a blender and blend until smooth. Add a little more buttermilk or milk if needed to reach your desired consistency. Store in the fridge in a jar for up to 3 days.
