There are many things that you can add to your salmon tacos that will compliment the taste. The best ingredients to add to tacos are the ones that will enhance the salmon instead of completely overwhelming them. I recommend using ingredients like avocados, lettuce, cucumber, and tomatoes.
A few jalapeno peppers can add more spice to the tacos. Decide if you want to take seeds out or leave them it since seeds contain most of the spice.
1.5 lb salmon fillet
3 Tbsp minced chipotle peppers in adobo sauce pepper and the sauce
1 tbsp fresh squeezed lime juice
6 fajita size tortillas
2 shallots thinly sliced
Chipotle pepper cream sauce:
1 cup sour cream
2 chipotle pepper in adobo sauce
1/2 tbsp adobo sauce from the peppers
1/2 tbsp fresh squeezed lime juice
1/2 tsp paprika
Preheat oven to 425 and line a baking sheet with aluminum foil (or parchment paper).
Rub salmon skin with a little bit of oil and place it in the prepared baking sheet, skin down.
Mince chipotle peppers in adobo sauce and mix them with more adobo sauce, lime juice, and salt.
Rub salmon with chipotle pepper mixture all over.
Bake salmon for 20-22 minutes. (Time will depend on thickness of salmon. You can check if salmon is done by taking the temperature of the thickest part. Insert the thermometer into the center of the thickest part. Salmon is considered done when it reaches 145 degrees.)
Once salmon is done, use a fork to flake off salmon meat off the skin.
Assemble tacos by adding lettuce, thinly sliced shallots, and avocado meat to tortillas. Divide salmon meat among the six tacos.
Combine ingredients for the sauce in a small blender and pulse them together.
Easy way to drizzle the sauce over the tacos is to add it into a small zip-lock bag, cut off a little tip and squeeze to drizzle the sauce over tacos.
Note: if you don’t feel like using a blender over a small amount of sauce, you can mince the chipotle pepper finely, mix the sauce ingredients, and spoon sauce over the tacos.