Honey-Chipotle Salmon Tacos w/Avocado Aioli by Kale and Coconuts

Honey-Chipotle Salmon Tacos w/Avocado Aioli by Kale and Coconuts

Elizabeth Lim is a holistic health nutritionist and self-taught chef based in Los Angeles, CA.  She owns Kale & Coconuts, a healthy meal delivery service offering fully prepared meals throughout the South Bay of Los Angeles. Elizabeth’s passion lies in using organic, high quality ingredients to create inspired and unique dishes with simple, clean & healthy flavors.  She focuses on using whole, unprocessed foods to create her meals, rather than calorie restriction or diet plans.  When she’s not in the kitchen, you can find Elizabeth at her favorite yoga studio, taking a hot & sweaty yoga class, brunching with her husband and friends at the newest vegan restaurant, or at the beach.

She sources her ingredients from Milk and Eggs and we will be carrying some of her products on our site very soon! In the meantime, scroll down below to view her recipe for Honey-Chipotle Salmon Tacos w/Avocado Aioli.

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Honey-Chipotle Salmon Tacos w/Avocado Aioli 

Makes: 4 Tacos

Honey-Chipotle Glaze Ingredients:

  • 2 Tablespoons avocado oil
  • 1 Tablespoon honey
  • ½ teaspoon garlic powder
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • sea salt and freshly ground black pepper to taste
  • 12 ounces salmon

Avocado Aioli Ingredients:

Directions:

  1. Preheat the oven to 400 degrees and line a small baking sheet with parchment paper.
  2. In a small bowl, whisk together the ingredients for the honey-chipotle glaze. Pour half of the glaze into a separate small bowl (just eyeball it) and set aside. 
  3. Arrange the salmon on the prepared baking sheet skin side down and use your hands to rub the remaining glaze all over the top and sides until it is well coated. Sprinkle salmon with salt and pepper.
  4. Bake for 10-12 minutes, until cooked through. Remove from the oven and pour the remaining glaze over the cooked salmon.
  5. To make the avocado aioli, add all of the ingredients to a blender or food processor and blend until smooth.
  6. To assemble your tacos, warm your tortillas in a skillet or carefully over an open flame on your stove. Divide the salmon between the 4 tortillas.  Top with shredded cabbage and drizzle with aioli.

Original Recipe by Kale and Coconuts @kale.and.coconuts

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