Chipotle Salmon Tacos
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
For the Salmon
1-2 teaspoons chipotle chile powder (grind dried chiles in a coffee or spice grinder till a fine powder)
1 pound skinless salmon fillet, cut into 4 pieces
2 teaspoons olive oil
8 corn tortillas
For the Avocado Mango Salsa
2 Hass avocados, diced
1 mango, diced
2 tablespoons chopped cilantro
Fresh lime juice and extra limes for garnish
Shredded red cabbage
Chipotles in adobo
½ cup Sour Cream
Preheat the oven to 350°.
Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side. Squeeze fresh lime juice over the cooked salmon.
While the salmon is cooking, combine the diced avocado, mango and cilantro in a small bowl and toss to combine. Season with salt, pepper and lime juice.
Combine some of the sour cream and a few teaspoons of the liquid from the chipotles in adobo in a bowl and whisk to combine for a spicy crema.
Gently break each piece of salmon into large chunks and evenly distribute in the tortillas on top of a little bit of shredded cabbage. Add equal amounts of the salsa and serve as needed with the chipotle crema on top.