Salmon Tacos

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  1 lbs Salmon

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.3 tsp Chipotle Chile Powder, Ground
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  1 tsp Garlic powder
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  0.8 tsp 3/4 teaspoon kosher salt
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  Tortilla, Corn, 6-Inch
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  Cheese, Feta, Crumbled
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  1 Avocado(150g)
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  0.5 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1 tsp 1 teaspoon kosher salt
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  2 Lime(134g)
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  0.5 tsp Sriracha sauce
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  3 cup Broccoli Slaw
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  0.3 cup Cilantro, Fresh

Instructions

1. 1Shred the cabbage and finely chop the cilantro; set aside. Zest both limes, then cut them in half for juicing. Pat the salmon dry with paper towels.
2. 2In a small bowl, combine the chili powder, garlic powder, and lime zest. Brush the salmon with olive oil, then sprinkle the spice mixture evenly over the top.
3. 3Heat a large skillet over medium-high heat. Once hot, place the salmon skin-side up in the skillet and cook for 5–7 minutes until the flesh is opaque and flakes easily, or until an instant-read thermometer reaches 145°F. Transfer to a plate and cover loosely.
4. 4In a mixing bowl, mash the avocado with the Greek yogurt and olive oil until mostly smooth. Stir in the lime juice, sriracha sauce, shredded cabbage, and cilantro. Taste and adjust sriracha and salt as needed. Let rest for at least 15 minutes.
5. 5Warm the corn tortillas in the skillet over medium heat, about 1 minute per side until pliable and lightly charred.
6. 6Flake the salmon into bite-sized pieces while still warm.
7. 7Assemble the tacos by placing salmon and avocado slaw onto each warm tortilla. Top with crumbled feta cheese and extra sriracha if desired. Serve immediately with lime wedges.