- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 6-oz salmon filets
- 1 medium lime
- 1 ripe avocado
- 1/2 bunch fresh cilantro
- 8 (6-inch) corn tortillas
- 2 ounces shredded red cabbage (about 1/2 cup)
Prepare the spice rub
Stir 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl.
Broil the Salmon
Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.
Place salmon filets skin-side down on the baking sheet, about 1″ apart. Squeeze the juice from 1 medium lime (about 2 tablespoons), then brush the salmon with 1 tablespoon of the juice. Evenly sprinkle with the spice mix. Broil until the salmon is cooked through and flakes easily, 5 to 6 minutes (total cook time will depend on the thickness of salmon).
Prepare the garnishes
Peel, pit, and mash 1 the flesh from avocado in a medium bowl. Add the remaining 1 tablespoon lime juice and stir into the avocado. Coarsely chop 1/2 bunch fresh cilantro.
Stack 8 corn tortillas and wrap in damp paper towels. Microwave for 1 minute to warm the tortillas. Keep the tortillas wrapped in paper towels and set aside.
To serve
When the salmon is ready, use a wide, flat spatula to carefully lift the fish off the skin. Discard the skin. Use a fork to break apart the fish in rough 2-inch pieces.
To assemble the tacos, evenly spread the mashed avocado over the warmed tortillas. Top with 1/2 cup shredded red cabbage. Top with the salmon and garnish with the cilantro.
