Super-Simple Salmon Tacos with Juicy Citrus Salsa

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  Salmon(680g)
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  Chili powder(15g)
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  Cumin, Ground(5g)
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  Oregano, Dried(3g)
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  ½ teaspoon fine sea salt
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  ¼ teaspoon black pepper
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  Olive oil(15g)

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

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  Tortilla, Corn, 6-Inch
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  Orange
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  Avocado
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  JalapeñO Pepper
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  Yellow Onion
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  Cilantro, Fresh(240g)
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  Lime

Instructions

1. 1Mince the jalapeño and onion, then combine the chili powder, ground cumin, and oregano in a small bowl; set both aside.
2. 2Pat the salmon dry with paper towels, then brush all sides with olive oil and sprinkle evenly with the spice mixture.
3. 3Heat olive oil in a large skillet over medium-high heat for 1 minute, then place the salmon skin-side up in the pan. Cook 4–6 minutes until the flesh is opaque and flakes easily when tested with a fork, or until internal temperature reaches 145°F.
4. 4While the salmon cooks, cut the orange into segments, dice the avocado, and add both to a medium bowl along with the minced jalapeño, minced onion, and fresh cilantro. Squeeze the lime over the mixture and toss gently; set the salsa aside.
5. 5Once cooked, use a fork to shred the salmon into large flakes directly in the pan.
6. 6Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. 7Divide the shredded salmon evenly among 4 airtight containers, then divide the salsa and warm tortillas into the same containers while the salmon is still warm.
8. 8Store in the refrigerator; warm tortillas and assemble tacos before serving.