Ingredients
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- Salt and black pepper to taste
- 1 pound salmon fillets skinless
- 2 tablespoons olive oil divided
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 ripe avocado sliced
- Fresh cilantro leaves chopped
- 1 lime cut into wedges
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine chili powder, ground cumin, garlic powder, paprika, salt, and black pepper.
- Place the salmon fillets on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle seasoning evenly, rubbing gently to coat.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon bakes, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Warm each tortilla in the hot skillet for 30 seconds per side until soft. Keep tortillas warm.
- Flake the salmon into bites with a fork after removing it from the oven.
- Place shredded cabbage on each warm tortilla. Add flaked salmon, avocado slices, and a sprinkle of chopped cilantro.
- Serve the salmon tacos warm and enjoy. Squeeze fresh lime juice over each taco to enhance flavor.
