“If you are wise and understand God’s ways, prove it by living an honorable life, doing good works with the humility that comes from wisdom. But if you are bitterly jealous and there is selfish ambition in your heart, don’t cover up the truth with boasting and lying.
For jealousy and selfishness are not God’s kind of wisdom. Such things are earthly, unspiritual, and demonic. For wherever there is jealousy and selfish ambition, there you will find disorder and evil of every kind.”
James 3:13-16 NLT
Taco night is one of my favorite nights (who doesn’t love tacos, honestly?). These tacos don’t require spending hours in the kitchen, they’re my Honey Chipotle Salmon Tacos with Cilantro Lime Slaw are proof that tacos night can be more creative and still delicious. The tacos are sweet, smoky, slightly spicy, and loaded with fresh ingredients that make every bite make you want another one.
The star of this recipe is the chipotle honey salmon. Salmon is one of my go-to fish because it’s easy to prepare, cooks quickly, and pairs beautifully with the other flavors in this dish. In this recipe, I make a honey chipotle marinade using canned chipotle adobo that I blend with lime and honey.
The marinade is simple and tossed with he cubed salmon to it can absorb the salmon sweet and smoky glaze. It creates the perfect balance of heat and sweetness. Sear the salmon on the stove top, or bake or air-fry until the glaze caramelizes slightly, and the salmon is tender.
To balance the richness of the salmon, these tacos are topped with a crisp cilantro lime slaw. Fresh cabbage, cilantro, and lime juice add brightness and crunch that cuts through the smoky sweetness of the salmon. It’s the best topping that completely transforms the dish and gives the tacos that fresh, restaurant-quality finish.
Honey Chipotle Salmon Tacos
Ingredients
Method
- Cut your skinned salmon fillet into large cubes and add to a bowl.
- Blend together chipotle peppers, lime juice, garlic, olive oil, honey, and salt until smooth.
- Cover salmon cubes with marinade, cover bowl with plastic wrap, and sit in refrigerator for at least 1 hour or overnight.
- Grill, bake, or air-fry marinated salmon cubes until browned and fully cooked. Set aside.
- For slaw, mix mayonnaise, lime juice, honey, and salt into small bowl.
- Add cabbage slaw mix and chopped cilantro, mix until fully combined. Let sit until softened (note: the longer the slaw sits in the slaw sauce the softer it gets)
- Serve honey chipotle salmon on toasted flour tortillas with cilantro lime slaw, fresh cilantro, avocados, and lime wedges for garnish.
