Ina Garten's Chile Lime Salmon Tacos

When I first saw this recipe, I never believed a fish taco could be so simple…or delicious!

Ingredients

• 1 Salmon side, patted dry.
• 1T Chile Powder
• 2 Limes, zested, juice divided.
• 1T Kosher Salt
• 1/4 Head Red Cabbage, shaved
• 1C Mayonnaise
• 2T Vinegar, preferably rice or apple cider
• Optional: Cilantro, Shaved Radish, Cotija, Queso Fresca, sliced Serrano, pickled Red Onion.

Steps

• Place fish, skin side down in a 9x13 baking dish drizzled with olive oil.
• Using paper towels, carefully and completely dry the salmon flesh.
• Use a basting brush to apply the juice from one lime. This will help the rub adhere.
• In a small bowl, mix zest, chile powder, and salt.
• Rub zest mixture over fish.
• Bake 425F for 15mins.
• Flake and serve.
• While fish is cooking, combine sugar, salt, vinegar, mayo, and red cabbage.
• Wrap tortilla in tin foil, and place in stove while fish bakes. Remove after a few minutes.