Ingredients
2 garlic cloves
1 canned chipotle pepper in adobo
2 tablespoons adobo from canned chipotles
1 ½ tablespoons lime juice
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
3 tablespoon olive oil
1.5 pounds salmon filet
6 corn tortillas, warmed
Toppings:
avocado slices
radish slices
shredded purple cabbage
lime wedges for juicing
Pineapple Salsa:
1 cup fresh pineapple, chopped
1 large Fresno chile, seeds removed and finely chopped
½ cup red onion, finely chopped
1/3 cup fresh cilantro, chopped
2 tablespoons lime juice
½ teaspoon sea salt
¼ teaspoon black pepper
Instructions
Preheat oven to 400° F.
Combine garlic, chipotle pepper, adobo, lime juice, sea salt, black pepper, cumin and olive oil in a food processor. Blend until garlic is minced.
Place salmon filet on a large baking tray, skin side down. Brush chipotle paste on salmon evenly. Bake for 14 minutes or until salmon easily flakes with a fork.
While salmon bakes, prepare pineapple salsa:
Combine pineapple, fresno chile, onion, cilantro, lime juice, sea salt and black pepper in a medium bowl. Stir to mix well. Set aside.
Remove salmon from oven and break apart with a fork into large chunks.
Place tortilla on a serving plate top with salmon chunks, avocado slices, pineapple salsa, radish slices, purple cabbage and a squeeze of lime juice.